Friday, February 17, 2012

Custard Rice Pudding #2 One of the many recipes to choose from


I was looking through a very old Betty Crocker cook book of mine and remember how I used to make this custard rice pudding often. I  prefer the custard version to the creamy one but make both.  I altered it by adding a few more eggs to the recipe and used a smaller 13 x9 baking dish.  I love how the custard rises to the top.  Note: If you like sweet increase sugar to 1 cup..

6 eggs beaten thoroughly
3/4 to 1 cup sugar
3 cups whole milk
pinch salt
2 1/4 cups cooked rice
1 tsp. vanilla
sprinkle of cinnamon on top before baking

Heat oven to 350 degrees.  Butter a 13 x9 inch baking dish .  Spread cooked rice on bottom of baking dish..  Beat eggs and sugar, add milk, pinch of salt  and vanilla. Whisk to combine.  Pour slowly over rice.  Place baking dish in a pan of hot water and bake approximately one hour or until knife inserted in center comes out clean.

Happy Baking and Cooking from my kitchen to yours,


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