My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, September 21, 2010

Chantilly Raisin Rice Pudding

Okay, so you hate raisins, leave them out. How long has it been since you made homemade rice pudding? Please don't tell me never! This could almost be considered a "healthy dessert". Well, a little half and half never hurt anyone.

Chantilly Raisin Rice Pudding
6 servings
print recipe

2/3 cup seedless raisins (optional)
2 1/2 cups half-and-half (milk and cream)
2 eggs
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
3 tablespoons sugar
1 tablespoon vanilla extract
1 cup cooked rice
1/4 cup chopped toasted walnuts or pecans

Combine raisins and half-and-half and heat slowly. Meanwhile, beat eggs with nutmeg, salt, sugar, and vanilla. Combine with cooked rice. Stir in hot half-and-half and raisins. Turn into 1-quart baking dish; set in shallow pan of hot water. Bake at 350 degrees F. for 15 minutes. Sprinkle top with nuts and continue baking 10 to 15 minutes longer until custard is barely set in center. Place pudding dish in pan of cold water to cool quickly and keep custard creamy. Serve warm or cold. May be topped with sweetened whipping cream if desired.

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