Do you know that there are two, very distinct, rice pudding sorts? And, for someone out there who may say they don’t like rice pudding, they might not have tried the right version. One form of rice pudding is served in a casserole and the end product is similar in flavor to rice pudding stored or “Arroz con Leche.” It’s milky, so it’s sort of thick, mushy so delicious. The other, which I love is the old-fashioned type of rice pudding that is baked rice pudding in custard-style. When we were kids, we used to do this, just thinking about it now brings back a lot of wonderful memories. I love that kind of old school recipes. They are warm, hearty, and delicious to the max. Moreover, it’s one of the most affordable desserts you can make. This recipe is perfect for a cold winter night, anytime you want to make something simple, tasty with ingredients in your cupboards. Enjoy every bite of this recipe with your family and friends.
3/4 cup Domino sugar
3 cups McArthur milk
1 cup Land O’ Lakes heavy cream
2 tsp vanilla
1 1/2 tsp cinnamon
3 cups cooked, cooled, rice
1 cup raisins
1. Preheat oven at about 350 F.
2. Beat the sugar and eggs together. Pour in the milk and the butter gently, then combine properly. Connect the cinnamon and vanilla, then blend well. Attach the rice then raisins, then mix to cook. Load the water into a greased saucepan.
3. In a large ovenproof platter, place the filled casserole dish. Fill the bigger pot with approx. 2 inches of water (or enough to fill the rice pudding plate in about halfway up). This process should allow the pudding to have the appearance of a custard.
4. Bake within 30 minutes. Stir gently. Bake for another 30 minutes, or until the inserted knife comes out clean. Best to serve this warm.
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