Baked Rice Pudding (Betty Crocker)

By CheeseDiva

Ingredients

• Servings 6
• Yield 1 pan
• Units US
• 2 cups whole milk
• 1 ⁄2 cup long grain rice (Uncle Ben's)
• 1 ⁄2 cup raisins, plump (soaked in hot water for 5 minutes)
• 1 ⁄4 cup butter or 1⁄4 cup margarine
• 3 eggs, beaten
• 1 ⁄2 cup granulated sugar
• 2 cups whole milk
• 1 teaspoon vanilla
• 1 ⁄2 teaspoon salt
• ground nutmeg
• ground cinnamon
• light cream or heavy milk

Details

Adapted from food.com

Preparation

Step 1

In a heavy medium sized saucepan, bring 2 cups milk, uncooked rice, and raisins to a boil; reduce heat. Cover and cook over very low heat, about 15 minutes or until rice is tender. Remove from heat; stir in butter or margarine till melted.

In a mixing bowl stir together the eggs, 2 cups milk, sugar, vanilla and salt. Gradually, stir in the rice mixture into egg mixture. Pour into a 10x6x2' pan or baking dish. Bake in a 325*- for 30 minutes. Stir well; sprinkle with nutmeg and cinnamon. Bake for 15-20 minutes more or until knife in center comes out clean.

Serve warm or chilled with cream.

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