Chantilly Rice Pudding


Chantilly Rice Pudding

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  • Prep Time


  • Total Time


  • Servings



  • c. seedless raisins

  • c. milk

  • c. whipping cream

  • 2


  • 3

    tbsp. sugar

  • tsp. ground nutmeg

  • tsp.salt

  • 1

    tbsp. vanilla

  • 1

    c. cooked rice

  • ¼

    c. toasted nuts


Combine raisins, milk, and cream in med. saucepan; place over low heat. Beat the eggs with the sugar, nutmeg, salt and extract until thoroughly blended. Mix with the cooked rice. Stir the hot mixture with the raisins into the rice mixture and turn into a quart sprayed dish that is deep. Set in a shallow pan with hot water. Put in a 350 oven. Bake 15 minutes then sprinkle top with the nuts and continue baking 15 to 20 min. or until custard is barely set in the center of the pudding. Remove from the oven and set in a pan of cold water to cool quickly and keep custard creamy. Serve pudding warm or cold. Top with sweetened whipped cream or whipped dessert topping.


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