Mom's Rice Pudding with Raisins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An updated favorite from my childhood with the use of a microwave and standardization of ingredients. (Mom went by look and taste.) uncooked rice (instant?) water eggs milk sugar raisins nutmeg cvt Ingredients:
3 tbsp uncooked rice (i am betting regular rice because it yields 300% cooked where instant rice yields 200% cooked) |
3/4 cup water |
4 eggs |
4 cups milk |
3 tbsp sugar |
1/2 cup raisins |
1/2 tsp nutmeg (not sure of precise measure, based on an online recipe) |
Directions:
1. Put rice and water in glass dish. Cover and microwave on HIGH for 6 minutes. (Not sure precooking, for either Minute Rice or white rice is necessary for length of time in the oven, though most recipes for old-fashioned rice pudding call for cooked rice.)
2. In large casserole dish, beat eggs. Stir in sugar and milk then rice and raisins.
3. Put dish in hot water bath and bake in oven preheated to 325 F for 1 hour 15 minutes or until it passes the knife test.
4. Sprinkle top with nutmeg. Cool then refrigerate.
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