Custard Rice Pudding

• servings: 1 serving
• active time: 30 min
• total time: 30 min

Ingredients

2 Eggs ; or 4 egg yolks if you want it richer

1/2 cup sugar

1/4 tsp salt

2 cups milk ; scalded

1/2 tsp vanilla ; if desired (i speak Foodie says yes, you should desire this)

2 cups cooked rice (Brenda uses basmati)

1/2 cup raisins

Nutmeg cinnamon and sugar

Directions

Heat oven to 350 degrees. Beat eggs, sugar and salt slightly to mix. Stir in scalded milk. Add vanilla, cooked rice and raisins. Pour into 1-quart baking dish. Sprinkle with nutmeg, cinnamon and some sugar. Set in a pan of water 1 inch deep. Bake 50 – 60 minutes and serve warm.

Notes

“Because I love custard, sometimes I double the custard part – which is what I did when y’all tasted it.” If you’d like to try it that way, double the first 5 ingredients only, keeping the last 3 ingredients the same. You may have to play around with this in the oven, adding more time until it is fully baked and sets. Enjoy!