Yield: 6 to 8 servings
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- 4 extra-large eggs
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 quart milk
- 1 cup cooked rice
- 1/2 cup raisins (optional)
- cinnamon to sprinkle
Butter a 9x13x2-inch baking dish. Pour 1/2 inch of water into a shallow pan large enough to hold the prepared baking dish. Heat the oven to 325 degrees F.
In a large mixing bowl beat eggs well. Beat in sugar, salt, vanilla, and milk, then add rice (and raisins). Pour into prepared baking dish and sprinkle the top with cinnamon. Place the filled dish in the larger pan. Water should come about halfway up the outside of the dish; if necessary, add a bit more. Bake until custard is just firm and lightly browned on top, 45 to 60 minutes.
The Yankee Cook warns: This does not resemble ordinary take-out rice pudding, which is usually a gum and/or carrageenan-thickened vanilla pudding with cooked rice folded in. In Poppy's version, you get a two-layer effect: silky custard on top, tender rice and raisins underneath.