The Healthy My Ass Cookbook

Old-Fashioned Rice Pudding

Just like Grandma made, with the Raisins and Cinnamon of course.

Ingredients:

Directions:

Cook the Rice in a 1&1/2 quart or larger pot according to the directions and if it omits or includes anything other than 1/2 teaspoon of salt, just use the 1/2 teaspoon of Salt.

Meanwhile, select either a 1&1/2 quart non-metal casserole or soufflé dish, or four 1&1/2 cup ramekins, or six 1 cup ramekins.  Get an oven proof pan at least 1&1/2 inches deep that will hold whatever dish or ramekins you chose.  Grease the dish or ramekins.

Preheat an oven to 350°F.

When the rice is done and all the water is absorbed, add the Milk and boil gently, stirring occasionally, until mixture thickens slightly, about 5 minutes.

Meanwhile, whisk the Eggs in a 2 quart or larger bowl.  Whisk in the Sugar and Vanilla.  When the rice and milk mixture is ready, gradually whisk it into the egg and sugar mixture, just a small amount at first so that it does not cook the eggs.  Use a spoon to stir in the last half of the mixture.  If using the Raisins and/or Cinnamon, stir those in now.

Pour the mixture into the single dish, or evenly distribute over the ramekins, trying to get the same proportion of rice to milk mixture in each ramekin.  Place the dish or ramekins into the oven proof pan.  If using a single dish, add hot water to a depth of 1 inch, otherwise a depth of 1/2 inch more or less around the ramekins.

Bake uncovered until a clean knife inserted near the center comes out clean, about 45 to 50 minutes with a single dish, 25 to 30 minutes with 1&1/2 cup ramekins or 20 to 25 minutes with 1 cup ramekins.

Allow to cool, optionally dusting the tops with cinnamon.  I like it served warm like grandma did, but some prefer it served chilled.  Store in the refrigerator.