This Rice Pudding transports me back to my childhood. Food-related memories are the ones that stand out most for me. I am from a family of 9 (yes, my mother is a saint!). 5 of the nine are boys so you can guess that we didn't have lots of leftovers after dinner. When we did have leftover rice, or perhaps my mom purposely made extra, we had rice pudding. I love the textures and flavors, especially on a cold day. The nutmeg topped custard against the chewy rice and raisins. Yum! My kids love it just as much as I did and still do...it is comfort food for sure and I hope you make it for your family.
Homestyle Rice Pudding
1 cup of cooked rice
2 cups of whole milk
2 eggs, beaten lightly
1/3 cup of sugar
1 teaspoon vanilla
1/4 cup of raisins
freshly ground nutmeg
fresh fruit garnish (I added blueberries in the above picture) is optional
Preheat oven to 350 degrees. Pour eggs, milk, sugar, and vanilla into medium-size bowl. Whisk to combine. Add the rice and raisins and stir. Pour into buttered baking dish and sprinkle top with freshly ground nutmeg. Bake for 45 minutes until custard is set. Serve with fresh berries if desired. Enjoy!
