Old-Fashioned Rice Custard

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!