I usually end up making way too much rice, because too much is better than not enough. But, I don't really like reheated rice, plus we don't have a microwave which makes it a bit of a pain. I found this recipe for baked rice pudding that uses left over rice, isn't too sweet and is super delicious. It really ends up being a custard with rice in it. I usually make it at night and serve it cold for breakfast the next morning. If I plan on getting up early I sometimes make it in the morning and serve it warm - we like it both ways.
- 3 beaten eggs
- 1.5 cups milk
- 1/3 cup sweetener (I usually use rapadura)
- 1 tsp vanilla
- 1 - 1.5 cups cooked rice (I use brown)
- cinnamon to taste (optional)
- 1/3 cup raisins (optional)
Mix together eggs, milk, sweetener, vanilla and cinnamon (if using). Add cooked rice and raisins (if using). Pour concoction into 1.5 quart casserole. Now, the trick with having this set nicely is to find another casserole or baking pan that the smaller casserole will fit inside. Place them both into a 325 degree oven and pour hot water into the outer casserole, to a depth of about an inch. It usually takes about an hour to cook, for some reason it doesn't always set in the same amount of time. You are basically looking for it to be set through, with no liquid left.
I don't know that it is possible to take a nice looking picture of rice pudding. I pressed Jack into a photo shoot. Yum! We ate it for breakfast and took it to the lake another day as part of our lunch.
