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Creamy Baked Rice Pudding

Creamy Baked Rice Pudding


4 large egg yolks
1/2 cup plus 2 tablespoons cane sugar, divided
1/4 teaspoon salt
2 cups milk, scalded
1/2 teaspoon vanilla
2 cups rice, cooked and cooled to room temperature
1/2 cup raisins, if desired
1/4 teaspoon nutmeg
1 teaspoon cinnamon

Cooking Instructions

Preheat oven to 350 F. Generously butter a 1-quart baking dish. Fill a baking pan with 1-inch of warm water, and place greased dish into the water.

To scald the milk, place milk in a small saucepan. Heat over medium low heat, stirring constantly, until small bubbles form in the milk around the edge of the pan, or until the milk reaches 180 F. Remove from heat and let the milk cool to room temperature.

In a mixing bowl, whisk together egg yolks, 1/2-cup sugar, salt, and vanilla. Whisk in cooled, scalded milk. Stir in cooked rice and raisins. Pour into buttered baking dish.

In a small bowl, stir together 2 tablespoons sugar, nutmeg, and cinnamon. Sprinkle evenly over the top of the rice mixture. Bake in preheated oven 50 to 60 minutes or until custard has set. Makes 4 to 6 servings.

Equipment List

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