Baked Custard Rice Pudding

Name: Baked Custard Rice Pudding
Yield: 6 servings
Ingredients: 3 eggs; 1/2 cup (125 mL) sugar; 1/2 tsp (2 mL) salt; 2 cups (500 mL) Milk; 1 tsp (5 mL) vanilla extract; 1 1/2 cups (375 mL) cooled cooked rice; 1/2 cup (125 mL) raisins; Ground cinnamon

Our dietitians' favourite

This recipe is taken from the 2014 Milk Calendar. "This was always a favourite in our home. My mum found this to be an easy pudding to prepare, especially as we had our own eggs and milk. It was a good way to fill up tummies in a large family."
-Recipe from Tony Forrester, dairy farmer from New Glasgow, Prince-Edward-Island

Prep: 10 min
Cooking: 45 min - 50 min

Yields 6 servings

Ingredients

3 eggs
1/2 cup (125 mL) sugar
1/2 tsp (2 mL) salt
2 cups (500 mL) Milk
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) cooled cooked rice
1/2 cup (125 mL) raisins
Ground cinnamon

READY FOR REWARDS?

Preparation

Preheat oven to 325 °F (160 °C).

In a bowl, whisk together eggs, sugar and salt until blended. Whisk in milk and vanilla extract. Stir in rice and raisins. Spread in an 11 x 7-inch (28 x 18 cm) cooking dish.

Bake for 25 min. Stir pudding, then sprinkle with cinnamon to taste. Bake for 25 to 35 min longer or until a knife inserted half-way between centre and edge comes out clean. Let cool slightly and serve warm or refrigerate and serve chilled.

Tips

You’ll need about 1/2 cup (125 mL) uncooked rice to get 1-1/2 cups (375 mL) cooked. Be sure to use rice within 2 days of cooking for optimal food safety.