Rice Pudding

What do you do with all the leftover white rice you get with your Chinese takeout? You make rice pudding!

Old Fashioned Rice Pudding

Ingredients:

• 4 beaten eggs
• 2 cups whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 1/2 cups cooked rice, cooled (leftover rice works well)
• 1/2 cup raisins ( Plump your raisins by simmering them in 2 tablespoons of dark rum or water for 1 minute. I had coconut flavored rum that tasted wonderful. Drain them and let them cool.)
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

1.) Preheat oven to 325 degrees.

2.) In ungreased 2-quart casserole combine eggs, milk, sugar, vanilla, and 1/4 teaspoon salt. Beat until combined but not foamy. Stir in cooked rice and raisins.

3.) Place casserole in a 13x9x2-inch baking dish on an oven rack. Pour boiling water into baking dish around the casserole to a depth of 1 inch.

4.) Bake in a 325 degree F oven for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 30 - 40 minutes more or until a knife inserted near the center comes out clean. Serve warm or cold. To serve cold, cover and chill pudding for up to 3 days.

I think this is dreamy and full of comfort served warm. Our boys prefer it cold. To each his own. This pudding has texture. It's not going to be like the Kozy Shack version sold in tubs at the grocery store. The bottom is thick with the rice and raisins, and the top has a layer of creamy custard.

This recipe gets a definate 4 spoon rating. Yummy and useful. Next Monday I'll share a second recipe that I used to finish up this left over take out rice.