Rice pudding was my uncle’s favorite dessert and my mom always made it when he came to visit. Unfortunately, my uncle passed away many years ago, but I always think of him when I make rice pudding. This isn’t my mom’s recipe, but I like this custard version better. You can add raisins if you like – my uncle did.
Pre-heat the oven to 350 degrees.
In a small saucepan,over medium heat, stir:
2 cups Milk
2 Tablespoons butter
When butter is melted, remove from heat.
Set aside.
In an oven-proof casserole dish (I use a 2 1/2 quart Corning Ware casserole with a glass lid), whisk:
3 eggs
1/2 cup Sugar
1/2 teaspoon freshly ground Nutmeg
1 teaspoon Vanilla Extract
Slowly pour the warm milk and butter into the egg mixture, whisking until sugar is dissolved.
Then, stir in 1 cup Cooked Rice.
Bake for 30 minutes.
Serve warm with, or without, milk.
Great Blue Heron – Ventura Harbor, CA |
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Sara says
I’ve never tried a custard version before, I’ll have to give it a try.
Laura (Tutti Dolci) says
I’ve never tried rice pudding but this sounds delicious with the vanilla and fresh nutmeg.
Food Home Delivery says
It’s look like the sweet curd rice am i right…??? but it’s interesting 🙂
mireia badia says
Love it!!!! Looks great 🙂
The Café Sucré Farine says
Such a fun, old-fashioned dessert with a new twist! I love how certain foods can bring back sweet memories!
Cher Rockwell says
Rice pudding is one of my top 10 favorite desserts. This looks lovely
Lemon says
Your rice pudding looks lovely. It is, infact, a lovely dessert, I especially enjoy it with red fruit.