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1
Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
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2
Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked.
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3
If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes.
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4
Cool to room temperature.
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5
While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl.
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6
In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
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7
Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
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8
Pour the mixture into the prepared baking pan.
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9
Add the raisins, if using.
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10
Set the entire pan in a water bath and bake for 1 hour.
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11
If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard.
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12
Bake until the rice pudding is no longer liquid.
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13
It will have solidified and a slight caramel colored crust will have formed on top.
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14
Cool and refrigerate until serving.
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15
This recipe was provided by a professional chef or restaurant and makes a large quantity.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
