Our family loves having rice pudding for dessert. It's nice and light, not too sweet and so simple to make. I always make extra rice when we have it for dinner so I can make this dessert. The only kind of rice pudding I have ever made is baked in the oven because that's the way my Mother and Grandmother did it. Hey, why mess with a good thing. So hear is my Mother's recipe for Baked Rice Pudding.
Baked Rice Pudding
2 cups of hot cooked rice (I use Uncle Ben's but minute rice is fine)
1/2 cup sugar
2 tsp. vanilla
1/2 tsp. salt
3 eggs, slightly beaten
2 1/2 cups of milk, scalded (which means steamy hot but not boiling. I find two minutes in the microwave works perfect)
1/2 cup raisins in cinnamon (I just sprinkle some cinnamon into my measuring cup of raisins and give it a shake)
Pre-heat oven to 350 degrees
Blend eggs, sugar, vanilla and salt in a medium bowl.
Gradually stir in the milk (not too fast or you'll cook the eggs!)
Add the raisins in cinnamon.
Then add your hot cooked rice.
Pour into an ungreased 1 1/2 quart casserole and sprinkle with cinnamon. Place your dish inside a slightly bigger pan.
Then pour very hot water into the pan about 1 1/2 inches deep. Bake in a 350 degree oven for 70 minutes.