Custard Rice Pudding

Photo: flickr user avlxyz

Ingredients

1/2 cup rice

1 1/2 cups milk

1/4 cup sugar

1 tablespoon butter

1 teaspoon vanilla

4 eggs

1/2 cup sugar

1/8 teaspoon salt

2 cups hot milk

1 teaspoon vanilla

Preparation

Put 1/2 cup raisins in bowl, cover with 2 to 4 tablespoons rum. Let stand until raisins are plumped. You may also soak raisins in hot water until plumped.

Cook rice in boiling water for 5 minutes, drain.

Bring milk, sugar and butter to boiling. Use microwave set on High. Will take 2 to 3 minutes. Stir to dissolve sugar.

Pour mixture into a 3 quart casserole dish. Add the drained rice and vanilla. Stir to blend. Cover mixture with buttered wax paper and then cover with casserole lid. Microwave on medium (50%% power) for about 15 to 20 minutes. Rice will be very tender and milk will be nearly all absorbed. Stir in raisins and any remaining liquid.

Beat eggs with salt and sugar. Slowly beat in hot milk. Add vanilla. Combine with rice mixture. pour into casserole and bake in 350 degree oven for about 35 minutes or until custard is set.

Can also be baked in microwave at 50%% power for 20 to 30 minutes or until custard is set.

Baking in a water bath, either in oven or microwave, makes a creamier, smoother custard.

Can also put a caramel glaze in pan before final baking. Use 3/4 cup sugar and 3 tablespoons water.