Baked Rice Pudding

This is a rich, custard-style pudding as opposed to the lighter kheer or payasam.  It’s a perfect way to use up leftover rice, and makes a warm and filling winter dessert.

This is my mom’s recipe to feed a gathering.  You can absolutely halve it, but it makes really good leftovers.

Ingredients:

4 cups milk (whole milk will make it richer)
1/2 cup raisins (optional, and mix up with dates, almonds, pecans, and/or coconut as it suits you)
1/3 cup melted butter
3 eggs, beaten
1/2 cup white sugar
2 cups cooked, cold/leftover white rice
1 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp (approx) nutmeg, or whole nutmeg for grating.

Directions:

Combine eggs, sugar, vanilla, salt, cinnamon, 1 cup of regular milk and sweetened condensed milk and whisk until blended.

Temper in the melted butter by adding a little of the egg/milk mix to the butter, whisking in, and then adding the butter mix back into the main bowl a little at a time, whisking continuously.  If you add hot butter to an egg mix too quickly, it can cause the eggs to coagulate.

Stir in rice.

Pour into greased cake pan (9″ square pan for single batch, 9″x12″ rectangle for double batch) or 2-quart casserole dish (uncovered).

Sprinkle or grate nutmeg over top

Bake in 350 F oven for 45 minutes or until a butter knife inserted in the center comes out clean.
Let cool/set up for at least 10 minutes before serving. Chill leftovers in refrigerator overnight and serve cold or reheat in the microwave for 1 minute.

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