Either you’re a rice lover or a hater. Personally, I could eat rice practically every day and use it in main or side dishes several times a week besides just desserts.
One of my favorite puddings is this particular custard like rice pudding that is lightly spiced with nutmeg, lemon extract, and vanilla to give it an extra flavor boost.
Raisins are a nice touch, but are optional if you don’t care for the taste or are out of them. Just remember that you are not a slave to any recipe. Cooking is like art and you create using your own techniques and adaptations to turn out your personal masterpiece.
I do hope when you get that urge for some rice pudding, then you will make this recipe because it is the best one that I have ever found.
My Custard Like Rice Pudding
4 cups of milk
1/4 cup of uncooked rice (not minute rice)
1/2 cup of sugar
1-1/2 teaspoons of lemon extract
1-1/2 teaspoons of vanilla
1 tablespoon of melted margarine
1/2 teaspoon of ground nutmeg
1/2 cup of raisins
Bring three cups of milk and the rice to a boil over direct heat. Lower heat and cook covered for about 15-20 minutes or until the rice is tender. Remove from the heat.
Preheat your oven to 350 degrees. In a large mixing bowl, beat the eggs well. Then add the sugar and beat thoroughly before adding the remaining milk, lemon extract, vanilla and melted margarine.
Combine the rice and milk with the egg mixture and pour into a well-greased 8 x 8 inch pan. Sprinkle with nutmeg.
Place the pan in a larger pan and pour one-half inch of boiling water around the sides. Bake this for about 30 minutes or until the custard begins to set. Stir in the raisins and finish baking for about 15 minutes more or until a knife inserted comes out clean.