3/4 cup long-grain rice -- raw
1/4 teaspoon vanilla
2 large eggs -- lightly beaten
1/8 teaspoon salt
1 1/2 cups milk
1/2 cup golden raisins
1 1/2 cups heavy cream
1/2 teaspoon ground cinnamon
1/3 cup sugar
2 teaspoons lemon peel -- grated
2 teaspoons orange peel -- grated
Prepare the rice in 1 1/2 cups of water according to package directions.
Meanwhile heat the oven to 350 degree F. Grease an 8-inch square baking dish. In a large bowl combine the eggs, milk, cream, sugar, grated peels, vanilla, and salt beating until well blended.
Stir the raisins into the rice and spoon the rice mixture into the prepared baking dish. Pour the egg mixture over the rice and sprinkle with the cinnamon.
Place the baking dish in the oven in a larger baking pan filled with enough hot water to come halfway up the sides of the baking dish. Bake for 45 minutes until pudding is almost set, stirring once after 10 minutes and again 15 minutes later.
Remove the baking dish from the larger pan and cool on a wire rack, cooling until cold. Refrigerate, covered, at least 3 hours or overnight until the pudding is firm. Serve with whipped cream, if desired.
3 1/2 cups milk
1/2 cup sugar -- divided
1 cinnamon stick
1/2 cup long-grain rice
2 egg yolks
1/2 cup heavy cream
1 teaspoon vanilla extract
Heat milk, 1/4 cup sugar and cinnamon in saucepan just to boil; stir in rice and reduce heat to low.
Cover and simmer 40 minutes.
Whisk yolks, cream, remaining 1/4 cup sugar and vanilla in bowl.
Stir into rice mixture. Bring to boil; cook, stirring, 2 minutes.
Remove cinnamon. Cool 30 minutes.
Per serving: 445 calories; 21 g total fat; 12 g saturated fat; 177 mg cholesterol; 121 mg sodium; 55 g carbohydrates; 11 g protein; 2 mg vitamin C
Tried: 08/16/98 - Amazing. Creamy and rich. Added 1/2 cup golden raisins. Heavenly. Baked Creamy Rice Pudding
1 1/2 cups water
2/3 cup white rice
2 eggs -- beaten
1/2 cup sugar
2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup raisins
heavy cream -- (optional)
Bring the water to a boil in a medium-sized saucepan.
Add the rice and return to boiling. Stir and cover. Reduce heat to low and simmer for 14 minutes. Do not lift the cover while cooking.
In a large bowl, beat the eggs with a wire whip. Add the sugar and beat well. Pour in the milk, stirring to combine.
Add the vanilla, nutmeg, salt, raisins, and the hot rice. Stir the mixture and pour into a 1 1/2 quart casserole
Bake at 325 degrees, stirring frequently until most of the liquid is absorbed and the pudding begins to set (about 50 to 60 minutes, or until an inserted knife comes out clean).
Serve warm or cold, with cream, if desired. Refrigerate any remaining pudding.