Rice pudding gets a bit of a bad rap. Maybe it's that rice pudding seems like something you only order if you've shown up to a restaurant for early bird special, or maybe it's that it bears the stigma of looking a little bit like another lumpy white food, cottage cheese. Personally, I like them both, no matter how lumpy they may look on a plate. Then again, I don't think that Nattō looks all that gross. Uh, moving on...
Anyway, rice pudding with raisins in it is something my gram used to make on occassion. It's one of the few desserts that both of my parents enjoy, which is probably why it never seemed to last too long in her house. When I was really little, I used to pick out the raisins in my bowl with my fingers and put them on a napkin; this would normally result in my being told that "that isn't something a nice young lady would do." Now, like a nice young lady, I like raisins in my rice pudding, and leave them be.
On to the recipe!
1 Cup of cooked white rice (leftover rice is fine)
1/2 Cup white sugar
1/2 Cup raisins
3 1/2 Cups milk
1 1/2 Teaspoon grated lemon rind
1/4 Teaspoon salt
1 Teaspoon vanilla extract
3 large eggs, beaten
Preheat the oven to 300 degrees.
Mix all of the ingredients, excluding the nutmeg, in a large bowl.
Lightly grease the inside of a shallow baking pan.
I decided to use some small ramekins I had, instead, and make personal servings of rice pudding. This was motivated by the cuteness factor, and also by the fact that I don't have a baking dish that will sit properly inside any of my other baking pans for the water bath. Oops.
Pour the pudding mixture in to the baking pan (or ramekins).
Place the dish in a pan of hot water.
Sprinkle the pudding with ground nutmeg.
Bake in the preheated oven for 1 1/2 hours.
The custard rice pudding can be served warm or cold, it's equally good both ways.
My dad always likes to have his rice pudding "with a roof on it," meaning with a big dollop of whipped cream. I'm not sure if he likes the whipped cream or just getting to say "and put a roof on it!" Either way, I whipped up some heavy cream with sugar and vanilla to top off the rice pudding. Sprinkle with a bit more nutmeg, and you're done!