Rice Pudding Recipe – Sterling created
This recipe is an excellent reason to take your extra rice from dinner and make a not too sweet treat
Ingredients
Step One
- 1/3 cup sugar
- 1 cup water
- 1 cup rice
- 1/2 cup craisins
- 1/2 cup dried blueberries
Step Two
- 4 eggs
Step Three
- 12 oz can of evaporated milk
- 1 tsp vanilla
- 1 cup water
- sprinkle of nutmet
Instructions
Pre preparation
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Butter the 8×8 casserole dish, set aside
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Start oven to 400 degrees
Step One
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Add 3/4 to 1 inch of water in your 9×13 pan, place in the oven to warm as the oven warms.
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On medium heat add sugar, 1 cup of water, rice and craisins to a pot. Disolve sugar and plump dried fruit. Set aside.
Step Two
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In a seperate bowl, beat until foamy. Set aside.
Step Three
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In the pot with the water, sugar and dried fruit, add the evaporated milk, vanilla, and another cup of water. Give it a brief stir. Then add the foamy eggs. Stir and set aside.
Finally assembly step
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8×8 pan then pour the mixed ingredients into the dish. Sprinkle with nutmeg.
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CAREFULLY place this filled dish into the 9×13 pan in the oven filled with theHOT bath water. Use all your skills not to spill or splash. It is doable, just do it cautiously.
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Bake the casserole dish that is the 9×13 pan for 15 minutes at 400 degress.
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Turn down the temperature to 350 degrees and finish baking for another 20 minutes.
Cooling time
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Remove the 8×8 pan from the 9×13 pan from out of the bathwater. Your hotpads will usually touch the water and get soaked. Set on the stove to cool for 30 minutes or more.
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Carefully the dump hot bath water into the sink without scalding yourself.
Recipe Notes
Sterling likes his rice pudding with a bit more rice, I like mine with 3/4 cup of rice that produces a bit more of a custard texture.