Rice Custard Pudding
1/2 cup water
1/2 cup uncooked instant rice
2 1/2 cups milk (2% or whole. Skim and 1% work but will yield a watery pudding.)
1/2 cup granulated sugar
3 large eggs
1/4 teaspoon salt
Makes 9 servings
- Preheat oven to 350 degrees F.
- Nest a 8x8-inch square baking pan inside a 9x13-inch baking pan. Fill the 9x13-inch halfway with water. Set aside. (If you will have trouble lifting the pan filled with water, you can always, carefully, fill the pan after it is in the oven. It is up to you!)
- Bring the 1/2 cup of water to a boil. Remove from heat and stir in the rice. Set aside.
- In a medium pot, combine the milk and the sugar. Bring to a boil.
- While you wait for the milk to boil, whisk the eggs and salt together in a medium bowl.
- After the milk boils, allow it to cool for one-minute. Slowly ladle the milk into the eggs, whisking while you do. It is important to whisk the eggs vigorously while you add the milk. This will prevent the eggs from cooking from the heat of the milk.
- Once the eggs and milk are combined, add the rice and vanilla. Stir thoroughly to combine.
- Pour the mixture into the 8x8-inch baking pan.
- Lightly sprinkle ground cinnamon over the top of the custard mixture.
- Bake for 50 minutes or until the custard is set. (A knife inserted into the center of the custard should come out clean.)
- Remove pan from the oven and allow to cool on a wire rack.
- Serve warm or cool.(This pudding is amazing both ways. First, I recommend trying it warm, just from the oven, and then cold the next day.)
- Store pudding in the refrigerator.
© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone
All Rights Reserved. Reproduction without permission prohibited.