Rice pudding served by delicatessens or restaurants might be delightful, and made-from-a-mix rice pudding may be cheap and easy to prepare, but nothing beats the taste of homemade, old-fashioned rice pudding. With a comfort food such as this, the home atmosphere adds to the specialness of the occasion. While this recipe might take a bit of time to make, it is well worth the wait. The result is a traditional pudding with a delicious custard texture.
- Skill level:
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Things you need
- 65 grams (1/2 cup) uncooked long grain rice
- 830 ml (3 1/2 cups or a pint and a half) milk
- 65 grams (1/2 cup) of white sugar
- 1 tbsp butter
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 65 grams (1/2 cup) raisins
- 1 and 1/2 litres (1 1/2) quart baking dish
Preheat your oven to 150 degrees Celsius (300 degrees Fahrenheit).
Beat together the eggs and milk in a medium-sized mixing bowl.
Add in rice, sugar, butter, vanilla extract, cinnamon, nutmeg and raisins.
Mix the ingredients well.
Grease your baking dish and pour the mixture into the dish.
Bake for 2 hours and 10 minutes.
Serve the pudding warm or allow it to cool in the refrigerator and serve it chilled.
Tips and warnings
- Be sure to stir the pudding frequently during the first hour of baking.
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