The custard texture is the emphasis for this rice pudding recipe, the raisins and rice come second. Simply delicious!
Preheat oven to 350° F. Place rack in the middle of the oven.
1/2 cup sugar
1 quart milk
1 cup cooked rice
1 teaspoon vanilla
1/2 cup of raisins
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Whisk the eggs in a large-sized mixing bowl until foamy. Add the sugar and try whisking with your other hand. Add 2 cups of milk and the rice, continue to whisk. Add the remaining milk, raisins
and vanilla. Whisk until well combined.
Pour into a medium-sized glass mixing bowl. Sprinkle spices on the top.
Place the bowl into a large-sized metal mixing bowl. Fill the metal mixing bowl with water,
3/4 full. (My cowboy-style bain-marie.)
Bake for 1 hour or until the custard sets.