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Mom's Baked Rice Pudding

My sweet, dear Mother made up this recipe many years ago...it is family....it is comfort food

deluxe! This has a top layer of tender custard. I changed the white rice to brown rice (Mom

approves). A super way to serve your family brown rice; extra nutrition/fiber; no family fuss....

 

 

3 large eggs

6 T. sugar (a bit more or less: personal taste)

1 can (12 oz.) evaporated milk

whole milk or reconstituted dry milk

2 tsp. vanilla

¼ tsp. cinnamon

dash of sea salt

¾ c. cooked, cooled brown rice

up to ½ c. raisins

 

 

Preheat oven to 300°. Grease or butter a square pan. In the blender: put eggs, sugar, and̊

evaporated milk. Finish to 4 cup level with whole or reconstituted milk. Add vanilla. Blend

until smooth. Add cinnamon, salt, brown rice. Chop/blend 3 or 4 times. Stir in raisins. Pour

all into greased pan.  Carefully place in heated oven. Cook 1 hour.  Carefully remove from

oven. Let cool to warm without disturbing it: custard will set but will be very tender and so

luscious. Great warm or cold; super for breakfast, for a dessert, or a midnight snack.

 

Thanks Mom!!  Makes 9 servings.

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