Our family loves rice; any way I make it, they eat it! I used to cook rice the long way, then I switched to the bags and now I found Minute® Rice. I recently just tried this rice and with the holidays approaching, I couldn’t have found it at a better time. It allows me to put together a meal or a dessert without a hassle. We tried the white and brown. They are great-tasting, fluffy and cook up in a matter of minutes! The white rice can be used in virtually anything and the brown rice has a nice nutty flavor with all the nutritional value as regular long cooking brown rice; both are gluten free. There is also a Multi-Grain Medley that I’m looking forward to trying soon. It’s a blend of long grain brown rice, Thai red rice, wild rice and quinoa and it conveniently cooks up in 10 minutes! The other night we had some white rice leftover from dinner so I decided to make a quick Rice Custard. It turned out creamy and delicious!
Ingredients are as follows:
4 eggs
1 1/2 C milk
1 1/2 C half-n-half
1/2 C sugar
1 tsp. vanilla
1/4 tsp. salt
2 C cooked rice
1 C raisins
cinnamon
Directions:
Preheat oven to 350 degrees; have an 11 x 15 inch dish ready to use.
Whisk together the eggs, sugar, vanilla and salt together; set aside.
Place the milks into a sauce pot, place over medium heat and scald.
Slowly whisk the milk into the egg mixture until incorporated. Do not pour fast or it will scramble!
Mix in the cooked rice and raisins.
Pour into pan.
Bake for half an hour; remove from oven and stir. Smooth it out and sprinkle cinnamon on top.
Bake for an additional 25-35 minutes; until custard is set.
Serve and enjoy!
I made this today exactly as it was written, and it was delicious.
Thank you, I’m so happy you enjoyed it!
I made this and added pumpkin pie puree instead of 1/4 cup of milk and took out 1 egg. Added walnuts and sunflower seeds. It was soooooooooo good!!
I LOVE this recipe!Thank you
Thank you 🙂 I’ll have to try that for my daughter since she loves pumpkin. I’m so happy you enjoyed the recipe.
My grandmother made homemade rice pudding but when I attempted it
It did not thicken
What did I do wrong
I used regular white rice
Did you use egg to thicken it? The egg is the binder which holds it all together.
Turned out great! How long is the shelf life??
Thanks!
That’s wonderful to hear! As long as it’s kept in the fridge, you should be good for 4-5 days, however mine gets gobbled up before that 😉 Enjoy!
I'm surprised you didn't use a water bath to bake it! Turned out great! One of my favorites. I make a lemon sauce that we pour over it. Yumm!!