Rice Custard

I have a thing for puddings – especially old-fashioned ones.  When Kumy and I were living in Karachi, one of our treats was to have Blanc Mange (White Food) out of the old Betty Crocker Picture Cookbook circa 1960 which oddly both his and my mother had. I’d make Blanc Mange, an incredibly simple vanilla pudding and we’d curl up with warm pudding and watch movies.

This is another really simple, yet delicious pudding that is hardly served anymore – but it should be.

4 eggs
1 cup sugar  (can use 3/4 cup if you don’t like it too sweet)
1/2 tsp salt
4 cups whole milk
1 tsp vanilla
fresh nutmeg – a dusting
1 1/2 cups cooked rice
1/2 cup raisins (optional)

Mix all but the rice and raisins in a medium-sized oven-proof bowl. Gently fold in the rice and raisins. Put the bowl in a larger metal bowl, with water coming halfway up the sides. Bake at 350 for one hour.

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