His mother made it often and always baked it in this enameled pan.
She was a great cook and taught me how to make many of the comfort foods
we Mennonites enjoy.
This is a baked custard - quite different from rice pudding which is made on top of the stove.
- 1 cup cold, cooked rice (leftovers work well)
- 1 cup raisins (sultanas, washed)
- 3 eggs
- 2 cups milk
- 1/2 cup sugar
- pinch of salt
- 1 teaspoom vanilla
- Mix cooked rice and raisins in a buttered 6 cup casserole dish.
- In another bowl, beat eggs with a whisk
- Continue whisking the eggs as you add the milk, sugar, vanilla and salt.
- At this point you can warm this milk mixture to lukewarm in the microwave. Do not let it get hot. This is only to speed up the baking time.
- Pour over rice and raisins.
- Place casserole in a pan of hot water (water should come up the side of the casserole dish to a depth of 1 inch)
- Bake at 350 degrees F for about 1/2 hour or until mixture is hot.
- Turn oven down to 275 degrees F and continue to bake. Check often to see when it begins to thicken around the edges. Then stir mixture gently to distribute rice and raisins.
- Total baking time will be somewhere between 1 and 1 1/2 hours depending on how cold your milk was.
- Continue to bake until a knife inserted into the middle of the custard comes out clean.
- Do not overbake.
- This is good either warm or cold.