Baked Custard Style Rice Pudding Recipe

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   1.

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   Rinse a heavy saucepan with cool water; leave wet.

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   Place 4 c. of the lowfat milk, the sugar, salt and vanilla bean in the pan (if using vanilla extract, don't add in it now).

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   Cover and bring slowly to a boil.

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   Stir in the rice with a large fork.

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   Cover and simmer gently, stirring occasionally, till the rice is quite tender, about 40 min.

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   Remove the vanilla bean; scrape the seeds into the rice mix and stir in.

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   2.

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   Preheat the oven to 400 F, with a rack in the center.

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    Butter a 12-inch oval pudding or possibly gratin dish or possibly other large shallow baking dish.

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    In a bowl, beat the egg, egg yolks and the remaining 2 c. lowfat milk till combined (if you are using vanilla extract, add in it now).

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    Add in this mix and the raisins to the rice and stir to combine.

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    Pour into the prepared baking dish.

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    Set the baking dish in a roasting pan, and place in the oven.

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    Pour sufficient warm tap water into the roasting pan to reach about halfway up the sides of the baking dish.

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    3.

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    Bake for 25 min.

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    Stir the pudding gently with a fork to redistribute the rice.

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    Bake for another 25 min.

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    Stir again; lightly sprinkle the surface of the pudding with the cinnamon.

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    Bake till the top of the pudding has crusted over lightly and is spotted with gold; the pudding should still be slightly liquid, another 25 min.

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    (The total baking time is about 1 1/4 hrs.

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    The timing can vary based on the depth and size of the baking dish; don't overbake.)

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    4.

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    Remove the pudding from the water bath and cold on a wire rack.

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    Serve lukewarm or possibly slightly chilled.

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    Both recipes are from _Classic Home Desserts_ by Richard Sax.

* Per serving · 4 servings · Values may vary.