Rice Pudding

I make rice pudidng on a semi-regular basis. It's a good use of leftover rice, it doubles as a dessert and a breakfast, and it only takes 5 ingredients which are probably already in your cupboard. Easy peasy. Give it a try!

Rice Pudding

3 eggs, beaten
1 1/2 c. milk
1/3 c. sugar
1 tsp vanilla
1 c. cooked rice
1/2 c. raisins

See, I told you you already have them.

1. Preheat the oven to 325 and put some water (about 2 cups) on to boil. Gently mix together in a bowl the eggs, milk, sugar and vanilla. Don't beat so the eggs become frothy, frothy is not what we want. Now add the rice and the raisins. One more gentle stir. Now pour it all into a 1 1/2 qt. casserole dish. Or anything can go in the oven. We're not picky.

2. Here is the only part that is tricky-ish. You want to set your casserole dish inside of another baking dish. If you have a round 1.5 qt casserole, a square 8x8 in pan will be perfect. Now you're going to pour that boiling water into the pan, so that it surrounds the casserole dish, to a depth of about 1 in. I am told that this is called a water bath, but I can't confirm that.

3. Now carefully put your pan in pan in the oven and set your timer for 30 mins. After 30 mins, give it a gentle stir to redistribute the rice now that the egg has thickened up a bit. Sprinkle the top with some cinnamon and/or nutmeg while you're at it. Now, give it another 15-25 mins, until a toothpick to the middle comes out clean.

Voila! I like to serve this as a dessert with Mexican food, because it has that vibe in my opinion... And goodness knows I have no idea how to make flan.