Old-Fashioned Rice Custard Recipe #19213
This is absolutely the BEST rice pudding I've ever found. VERY custardy and creamy at the same time.
by Gayle M
1½ hours | 15 min prep
SERVES 6 -8
- 6 eggs
- 3 cups milk
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 cups cooked rice
- 1 cup light raisins
- 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.
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5 stars