Baked Custard-Style Rice Pudding

Name: Baked Custard-Style Rice Pudding
Yield: Serves 6 to 8
Ingredients: Ground cinnamon, for sprinkling; 2 large egg yolks; ½ cup raisins; ⅔ cup long-grain white rice; 1 large egg; 1 vanilla bean, split lengthwise, or 2 teaspoons pure vanilla extract; 1 vanilla bean, split lengthwise, or 2 teaspoons pure vanilla extract; 1 cup sugar; ¼ teaspoon salt; 6 cups (1½ quarts) milk

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

The result of many tests in the kitchen, this ultimate baked rice pudding is custardy but still soft and tender on the spoon.

Ingredients

6 cups (1½ quarts) milk
1 cup sugar

Dessert
Gluten-free
Vegetarian

Method

Rinse a heavy saucepan with cold water; leave wet. Place 4 cups of the milk, the sugar, salt and vanilla bean in the pan (if using vanilla extract, do not add it now). Cover and bring slowly to a boil. Stir in the rice with a large fork. Cover and simmer gently, stirring occasio