Learn how to make a French custard rice pudding


4 cups whole milk

1/3 cup sugar

1/2 teaspoon salt

1/2 cup uncooked rice ( not instant; I use Uncle Ben’s converted rice)

3/4 cup raisins

4 large egg yolks

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1 teaspoon freshly grated nutmeg


In the top of a large double boiler, mix 3 cups of the milk (reserve the remaining 1 cup), sugar, salt and rice. Cook over direct heat until very hot. Then place over hot water in the bottom of the double boiler. Cover. Cook over moderate heat, stirring occasionally, for 1-1/4 to 1-1/2 hours or until rice is very tender and the milk is almost but not completely absorbed.

While the rice is cooking, pour boiling water over the raisins to cover. Let stand 5 minutes. Drain.Place rack in the center of the oven, preheat it to 350°. Butter a 6 cup shallow casserole or baking dish.Stir yolks with a whisk and add the last cup of milk along with the vanilla and almond extracts.Gradually mix some of the hot rice mixture into the cold milk mixture and then mix the yolk mixture with the rest of the rice. Stir in the raisins.

Pour into the prepared pan and sprinkle with nutmeg. Place into a larger pan, which must not be deeper than the baking dish. Pour hot water into the pan to about halfway up the baking dish.Bake for 45 minutes or until a sharp knife inserted in the center comes out clean.Remove pudding from the hot water and cool on a rack. Serve warm, at room temperature, or chilled.

Makes 6-8 portions.

By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com

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