Baked Custard Style Rice Pudding Recipe - milk

Method

• 1.
• Rinse a heavy saucepan with cool water; leave wet.
• Place 4 c. of the lowfat milk, the sugar, salt and vanilla bean in the pan (if using vanilla extract, don't add in it now).
• Cover and bring slowly to a boil.
• Stir in the rice with a large fork.
• Cover and simmer gently, stirring occasionally, till the rice is quite tender, about 40 min.
• Remove the vanilla bean; scrape the seeds into the rice mix and stir in.
• 2.
• Preheat the oven to 400 F, with a rack in the center.
• Butter a 12-inch oval pudding or possibly gratin dish or possibly other large shallow baking dish.
• In a bowl, beat the egg, egg yolks and the remaining 2 c. lowfat milk till combined (if you are using vanilla extract, add in it now).
• Add in this mix and the raisins to the rice and stir to combine.
• Pour into the prepared baking dish.
• Set the baking dish in a roasting pan, and place in the oven.
• Pour sufficient warm tap water into the roasting pan to reach about halfway up the sides of the baking dish.
• 3.
• Bake for 25 min.
• Stir the pudding gently with a fork to redistribute the rice.
• Bake for another 25 min.
• Stir again; lightly sprinkle the surface of the pudding with the cinnamon.
• Bake till the top of the pudding has crusted over lightly and is spotted with gold; the pudding should still be slightly liquid, another 25 min.
• (The total baking time is about 1 1/4 hrs.
• The timing can vary based on the depth and size of the baking dish; don't overbake.)
• 4.
• Remove the pudding from the water bath and cold on a wire rack.
• Serve lukewarm or possibly slightly chilled.
• Both recipes are from _Classic Home Desserts_ by Richard Sax.