Table of Contents
Directions 1 Preheat oven to 325 degrees F (165 degrees C). 2 Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. … 3 Bake in the preheated oven until custards are set, about 1 hour. Cool completely.
Preheat oven to 180 degree Celsius. Grease a 6 cup oven proof casserole dish. Place rice in casserole dish. Beat eggs and sugar together until thick and creamy, slowly add in milk beating continuously, add raisins (if using), then nutmeg. Pour custard over rice and give a stir. Sprinkle extra nutmeg on top.
A lot of rice custards are baked, but this version is all done on the stove top. Bring a small pot of water to the boil and add rice, bringing back to the boil and then boiling for 2 minutes before straining. This removes the thin layer of starch from the surface of each grain and helps to stop the grains sticking together.
Break eggs into a 2-quart buttered casserole; beat slightly with a fork. Add milk, sugar, vanilla and salt. Blend well. Stir in rice and raisins. Set casserole in pan of water. Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking. “This is absolutely the BEST rice pudding I’ve ever found.
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