Rice Pudding
by Steve E in User ContributedThis is just the way mom used to make it (sort of), and her mother before that, and so on and so on. You get the idea.
This is just the way mom used to make it (sort of), and her mother before that, and so on and so on. You get the idea.
Heat your oven to 350 degrees with a deep baking dish with about a 1/2 inch of hot water in the bottom.
Follow the method on the package to give you 2 cups of good quality long grain rice. Beat the eggs with a mixer and add the sugar and salt then blend till dissolved. Add vanilla, lemon zest. milk and fold by hand.
Pour enough boiling water into a cup to cover the raisins and let them stand for a few minutes. This will help to rehydrate them and plump them up. Add milk mixture to the cooked rice and stir to distribute evenly. Drain the raisins and fold them is as well.
Top with a sprinkle of cinnamon and nutmeg.
Place the oven proof bowl in the hot dish of water. This will keep the bottom from drying out and burning. Depending on your oven's temp it should be done between 45 minutes to an hour. You don't want to overcook it till the custard filling drys out.
I don't know how many generations this recipe goes back but as much as I like this dish taste wise it helps connect me with family that enjoyed it years before and it always returns me to my youth.
