Rice Custard Pudding

Rice Custard Pudding


  • 2 1/2 cups cooked rice
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup seedless raisins
  • 1/4 cup Cognac
  • 5 eggs
  • 2 cups rich milk or light cream
  • 1/8 teaspoon salt
  • Cinnamon


In a mixing bowl combine the rice with 1/2 cup of sugar, the vanilla, and the raisins, which have been soaked 1 hour in the Cognac. Add any remaining Cognac. In another bowl beat together the eggs, milk or cream, salt and remaining sugar. Stir in the rice and raisin mixture and pour the combined ingredients into a buttered 2-quart baking dish or into 6 individual baking dishes. Bake at 350 degrees 40 minutes (25 minutes for individual servings), or until the custard is firm and lightly browned. Remove from the oven and sprinkle lightly with cinnamon. Serve the pudding slightly chilled with heavy cream, liquid or whipped.

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