Rice Pudding

Rice Pudding

Just like in the diner

Rice pudding has a lot of steps, so I don't do it very often, but it's popular around here when I do. Usually I make rice pudding when I end up with a big pile of leftover rice for some reason.

How to make rice pudding:

Start with about two cups of cooked white rice, or start by making rice. Use 2/3 cup of raw rice and 2 cups of water.

Preheat the oven to 325 F. In a medium-sized bowl, mix two cups of milk with two eggs, one teaspoon of vanilla, and half a teaspoon of nutmeg or cinnamon (or both). Add half a cup of sugar and half a cup of raisins, and mix again. Add the rice, and mix again. Use butter to grease a breadpan and pour the pudding into the breadpan.

Put the breadpan into a larger roasting pan and put them both into the oven. Using a measuring cup or a water pitcher, or a milk jug, carefully pour water into the roasting pan until it is half full of water. Don't get any in the pudding if you can help it.

Bake for 20 minutes, then take the pudding out and stir it so the rice won't all sink to the bottom. Bake another 20 minutes, and stir again. This time, sprinkle cinnamon sugar on the top. Bake for another 20 minutes, or until the pudding is set all the way through (not gloppy in the middle). Let cool for at least 15 minutes before serving, but it will be better if it is really cool.

Vegetarian or vegan

Vegetarian, but not vegan because of the eggs.

Can I keep this for later?

Sure. Rice pudding will be good for several days if you keep it in the refrigerator. It can get too cold, though, so take it out a while before you want to eat it and let it warm up a little.