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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is a recipe from the Good Housekeeping Cookbook I tried for the first time Dec. 22/07. My cookbook is falling apart so I'm posting the recipe before I lose the page. It is very good. In the cookbook they recommend half-and-half, whipped cream, maple-blended syrup, chocolate sauce, or hot butterscotch sauce as a topping. I ate it plain and really enjoyed it. I omitted the lemon peel as I didn't have any on hand. March 2011 - I used a can of coconut milk and added whole milk to bring it up to the required amount. Adds a little extra flavour. Ingredients:
3 eggs |
3 1/3 cups milk |
1 1/2 cups cooked rice |
1/2 cup dark seedless raisins |
1/2 cup sugar |
1 1/2 teaspoons lemon peel, grated |
1 teaspoon vanilla extract |
1 teaspoon nutmeg |
Directions:
1. Preheat oven to 300 degrees F.
2. In a two-quart casserole, with wire whisk or fork, beat eggs slightly; stir in next six ingredients; sprinkle with nutmeg.
3. Set casserole in baking pan; place on oven rack; fill pan halfway up with boiling water. Bake one hour and 25 minutes, stirring once after first 30 minutes. (To avoid breaking top, lower spoon down side of pudding; stir gently back and forth along bottom of casserole.) When custard is done, knife inserted in centre will come out clean. Serve warm or cool with half-and-half.
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