November 13, 2008 Recipe: Rice Pudding

1-3 C cooked rice (just throw in whatever leftover rice you have)
1 ½ C milk
1-2 T butter
3 eggs
½ C – 1 C sugar (depending how much rice is in there)
1 t vanilla
½ C raisins or sultanas
dash of ginger (probably ~ 1T)
dashes of cinnamon (probably ~ 2T)
~1 t nutmeg

Reconstitute the raisins/sultanas. This means leaving them in a dish of warm water for hours (ideally, overnight). This step is optional, but I find juicy raisins a much better fit for rice pudding than the leathery ones available here.

Mix together everything except the nutmeg. The butter doesn’t have to be blended completely, but there shouldn’t be any huge chunks.

Pour into buttered baking dish. I used a 9” pie pan, but any small or medium casserole dish or cake pan would work fine.

Scatter nutmeg over the top of the dish.

Light oven and cook for approximately an hour. In a Moroccan oven, put the dish on a cookie sheet on the highest rack above the flames. In an American oven, keep the temperature low (but I have no idea how low) – you want it to cook slowly and evenly. It’s done when the custard sets.