Murray's Rice Custard Pudding
Murray’s Rice Custard Pudding was unlike any rice pudding I’d had before or since, topped with a beautifully caramelized, flan-like crust that made every spoonful a rich, creamy delight.
Equipment
- 1 Mixing Bowl
- 1 8" Baking Pan
- 1 Waxed Paper
- 8-10 Small individual baking dishes or a ring mold
- 1 Large roasting pan or baking dish for beating the eggs and mixing the custard
- 1 Wisk
Ingredients
- 4 cups Cooked short-grained or Patna boiled rice
- 3 cups Milk (approximately)
- 1/2 cup Granulated Sugar
- 3 eggs
- 1/2 cup 15% Cream
- 1/2 tsp Vanilla Extract
Instructions
- Preheat the oven to 375°F (190°C)
- Place the cooked rice in an 8-inch cake pan. Add the sugar and pour in just enough milk to cover the rice.
- Cover the pan with a sheet of waxed paper cut to fit snugly. Bake until the top browns slightly.
- In a separate bowl, beat the eggs. Stir in the cream, vanilla, the baked rice, raisins, and enough extra milk to make the mixture fairly loose.
- Spoon the mixture into small individual baking dishes or a ring mold.
- Place the dishes or ring in a large pan with water surrounding them to ensure an even bake.
- Bake uncovered until the custard has set and the pudding is golden brown.
- Chill before serving.
Notes
Relive those simple days of warm meals and cherished memories, and discover the original recipe that continues to evoke a sense of home and history.
Nutrition
Calories: 127kcalCarbohydrates: 17gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 58mgPotassium: 161mgSugar: 17gVitamin A: 237IUCalcium: 122mgIron: 0.3mg
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