Rice Pudding (Murray's)

Murray's was a local restaurant when I was growing up in Montréal. I mentioned to a friend that I loved their rice pudding and she found the recipe from someone who used to work there. I tried it myself and have to say that it is pretty darn close to what I remember... comforting.

4 cups short grained or patna boiled rice, cooked
3 cups milk
½ cup sugar
3 eggs
½ cup 15% cream
½ tsp. pure vanilla extract
½ cup seedless raisins
cinnamon, freshly grated

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Put the cooked rice in an 8" cake pan with sugar and enough milk to just cover the rice.

Place the pan in the oven and cover with waxed paper that has been cut to just fit over the pan. Bake until the top browns slightly.

Beat the eggs and add the cream, vanilla, rice, raisins and enough extra milk, so the mixture is fairly loose. Spoon the mixture into small individual dishes or a ring mold.

Place the dishes or ring in a large pan with water. (The water around the dishes ensures an evenly baked custard). Sprinkle or dust ground cinnamon over top of each pudding.

Put the pan in the oven and bake uncovered until the custard has set and the pudding is golden brown.

Chill and serve with milk or cream on top.

Makes 8-10 servings.