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Rice Pudding
- 4 large eggs
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 1/2 cups condensed milk (1 can)
- 1 1/2 cup heavy whipping cream
- 1 Tbp vanilla extract
- 2 tsp ground cinnamon
- pinch of salt
- 3 cups leftover rice
- 1 cup raisins(soaked beforehand and drained)
- OPTIONAL orange or lemon zest
Instructions
Preheat Oven to 350 .
Beat the eggs and white and brown sugar together. Slowly pour in the condensed milk and heavy cream and mix well.
Add the remaining ingredients and stir to combine.
Pour mixture into a greased casserole dish.
Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.
If using a 9x9'' or slightly larger pan, bake for at least 1 hour or until the top has set (It's okay if it jiggles just slightly). Serve warm.
Leftovers store well in the refrigerator for up to 5 days
Beat the eggs and white and brown sugar together. Slowly pour in the condensed milk and heavy cream and mix well.
Add the remaining ingredients and stir to combine.
Pour mixture into a greased casserole dish.
Place the filled casserole dish inside a larger, oven-proof dish. Add about 2 inches of water to the larger pan (or enough to fill about halfway up the side of the rice pudding dish). This method will help the pudding to have a custard texture.
If using a 9x9'' or slightly larger pan, bake for at least 1 hour or until the top has set (It's okay if it jiggles just slightly). Serve warm.
Leftovers store well in the refrigerator for up to 5 days
Written by Derak Green
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