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madbakerThis week's Resolution Recipe, which I made a couple weeks ago but am just now getting around to posting: Old-Fashioned Rice Custard.
4 eggses (I used duck)
2 cups milk or half-and-half (I used the latter)
2/3 cup sugar
2/3 tsp vanilla (I used 1 tsp)
1/3 tsp salt
1 cup cooked rice
2/3 cup raisins (I used currants as the wife loathes raisins)
I added: 3/4 tsp cinnamon and 1/2 tsp nutmeg
Beat eggses and beat in dairy. Add vanilla and salt, and blend well. Stir in the rice and raisins and spices. Pour into a 2-quart greased casserole and bake uncovered in a bain-marie for 75 minutes, stirring once after 1/2 hour of baking to distribute the rice and raisins.
What worked: This had the texture and flavor of the rice pudding I grew up with. It made me much happier than any of the three previous rice pudding recipes I made.
It needed the cinnamon and nutmeg for some oomph. I used 1/2 tsp true cinnamon and 1/4 tsp cassia. I made it in four ramekins and only needed to bake for 60 minutes.
What didn't: It was a bit on the sweet side - I might cut the sugar or use sour cherries instead of currants. I didn't bother to stir 30 minutes in, so the rice and currants were on the bottom and the custard was on top.
I made this in four ramekins, but the custard quantity turned out to be for six. I ended up baking one as just custard.
Will I make it again? When I want rice pudding, yes.
4 eggses (I used duck)
2 cups milk or half-and-half (I used the latter)
2/3 cup sugar
2/3 tsp vanilla (I used 1 tsp)
1/3 tsp salt
1 cup cooked rice
2/3 cup raisins (I used currants as the wife loathes raisins)
I added: 3/4 tsp cinnamon and 1/2 tsp nutmeg
Beat eggses and beat in dairy. Add vanilla and salt, and blend well. Stir in the rice and raisins and spices. Pour into a 2-quart greased casserole and bake uncovered in a bain-marie for 75 minutes, stirring once after 1/2 hour of baking to distribute the rice and raisins.
What worked: This had the texture and flavor of the rice pudding I grew up with. It made me much happier than any of the three previous rice pudding recipes I made.
It needed the cinnamon and nutmeg for some oomph. I used 1/2 tsp true cinnamon and 1/4 tsp cassia. I made it in four ramekins and only needed to bake for 60 minutes.
What didn't: It was a bit on the sweet side - I might cut the sugar or use sour cherries instead of currants. I didn't bother to stir 30 minutes in, so the rice and currants were on the bottom and the custard was on top.
I made this in four ramekins, but the custard quantity turned out to be for six. I ended up baking one as just custard.
Will I make it again? When I want rice pudding, yes.
