Rice Custard Pudding (Uncooked Rice)

Here's a good recipe for a basic rice pudding, that is hand-off and no fuss, comfort food at its finest.

3 eggs, beaten
5 cups milk or half-and-half cream
½ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup long grain white rice, uncooked
1 Tbsp. butter, melted
1 tsp. pure vanilla extract
½-1 cup Thompson raisins
½ tsp. ground cinnamon
¼ tsp. ground nutmeg

For serving:
whipped cream, cream or milk (optional)
lemon or orange zest, grated (optional)

Preheat oven to 350°F (175°C). Grease a 2-qt (9x9") ovenproof casserole dish.

In a large bowl; beat eggs and add milk. Stir in sugar, rice, melted butter, vanilla extract, raisins, cinnamon and nutmeg. Pour into the prepared pan.

Bake uncovered, for 2 hours, stirring well after each 30 minute interval for the first hour, then every 15 minutes until the liquid has been absorbed.

Top with whipped cream, cream or milk if desired and serve warm or chilled. 

Makes 4-6 servings.

Cook's Notes:

• Oven temperatures can vary. Be sure to keep an eye on your rice pudding during the last 30 minutes especially and remove from the oven if it is beginning to dry out too much.
• If your rice pudding has a lot of liquid after the 90 minutes continue to bake until most of the liquid has been absorbed. The final texture of rice pudding should be similar to a cooked oatmeal, creamy and thick but not dry.

Variations:

• I like the added sweetness and texture of the raisins in this rice pudding but if you don’t like raisins feel free to omit them or replace them with another type of dried fruit.
• You can dress up the rice pudding with crushed pecans, almonds, or walnuts if you prefer a little crunch. Add the nuts at the end with the heavy cream to keep them crunchy.