This is a recipe from the Good Housekeeping Cookbook I tried for the first time Dec. 22/07. My cookbook is falling apart so I’m posting the recipe before I lose the page. It is very good. In the cookbook they recommend half-and-half, whipped cream, maple-blended syrup, chocolate sauce, or hot butterscotch sauce as a topping. I ate it plain and really enjoyed it. I omitted the lemon peel as I didn’t have any on hand.
March 2011 — I used a can of coconut milk and added whole milk to bring it up to the required amount. Adds a little extra flavour.
Ingredients: [‘eggs’, ‘milk’, ‘cooked rice’, ‘dark seedless raisins’, ‘sugar’, ‘lemon peel’, ‘vanilla extract’, ‘nutmeg’]
Quantity of Ingredients: [“3 eggs”,”3 1/3 cups milk”,”1 1/2 cups cooked rice”,”1/2 cup dark seedless raisins”,”1/2 cup sugar”,”1 1/2 teaspoons lemon peel, grated “,”1 teaspoon vanilla extract”,”1 teaspoon nutmeg”]
Number of Servings: 8
Steps: [‘Preheat oven to 300 degrees F.’, ‘In a two-quart casserole, with wire whisk or fork, beat eggs slightly; stir in next six ingredients; sprinkle with nutmeg.’, ‘Set casserole in baking pan; place on oven rack; fill pan halfway up with boiling water. Bake one hour and 25 minutes, stirring once after first 30 minutes. (To avoid breaking top, lower spoon down side of pudding; stir gently back and forth along bottom of casserole.) When custard is done, knife inserted in centre will come out clean. Serve warm or cool with half-and-half.’]