A rich, creamy rice custard perfect for a cold winter day or a holiday dessert.
3 cups milk (whole milk will make it richer)
1 cup sweetened condensed milk
1/2 cup raisins (optional, and mix up with dates, almonds, pecans, and/or coconut as it suits you)
1/3 cup butter
3 eggs, beaten
1/4 cup white sugar
1/2 cup raw white rice
1 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp (approx) nutmeg, or one whole nutmeg for grating.
Combine rice with 2 cups of regular milk in the top of a
double-boiler or in a microwave-safe bowl. Cook over hot water in
double-boiler or in microwave on high until rice is tender (approx 30-45
minutes, could be longer depending on heat).
Add raisins/dates/nuts/etc. and butter, stir until butter melts
Combine eggs, sugar, vanilla, salt, cinnamon, 1 cup of regular milk and sweetened condensed milk and whisk until blended.
Stir into hot rice mixture.
Pour into greased cake pan (9" square pan for single batch, 9"x12"
rectangle for double batch) or 2-quart casserole dish (uncovered).
Sprinkle or grate nutmeg over top
Bake in 350 F oven for 45 minutes or until a butter knife inserted in the center comes out clean.
Let cool/set up for at least 10 minutes, or chill in refrigerator overnight and serve cold.
This part of my life began when my very sick partner was diagnosed with Celiac. Even the slightest exposure to gluten can make him very ill for several days, so I have pursued gluten-free options with thorough aggression. In the U.S. a recent surge of gluten awareness means we have more choices than ever, but it still means hunting and analyzing and tracking down parent companies. After several years now of doing so, I want to share my tricks and tips with others who are still struggling.