To enhance the flavor of rice pudding, experiment with a variety of stir-ins. Cinnamon, cardamom and vanilla extract (if you've run out, try making a homemade vanilla extract!) would complement the nutmeg. For a little extra sweetness, sprinkle with brown sugar or drizzle a sugar alternative like honey or maple syrup on top. Not fond of raisins? Leave them out or replace them with dried cranberries.
Ingredients:
- 1-1/2 cups cooked rice
- 1/4 cup raisins
- 2 large eggs
- 1-1/2 cups whole milk
- 1/2 cup sugar
- 1/2 teaspoon ground nutmeg
- Additional milk, optional
Instructions:
# Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
# Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.
Rice the White Bride of the South Asian Cuisine: Tips for Beginners
