Rice Pudding

| Dessert | Rice

Category: Rice

Ingredients

• 2.8 liters (12 cups or 94 fl oz or ¾ gallon) milk
• 4 eggs
• 155 g (⅔ cup / 5 ½ oz) white granulated sugar
• 680 g (3 cups / 24 oz) cooked rice (brown rice works as well as, if not better than, white rice)
• 220 g (1 cup / 8 oz) raisins or Zante currants, if desired
• Cinnamon, to taste
• Nutmeg, to taste
• Vanilla extract, to taste
• ⅛ tsp ground cardamom or to taste (optional)

Instructions

1. Preheat the oven to 165°C (325°F or Gas Mark 3).
2. Mix milk, eggs, sugar in a large (about 3-liter or 3-quart) casserole dish until thoroughly mixed and frothy.
3. Mix in cinnamon, nutmeg and vanilla.
4. Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
5. Place casserole in a larger baking pan with about 2.5 cm (1 inch) of water. This will keep the bottom from cooking too fast and burning.
6. Bake in oven until set (about 1.5 hours).

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