In article >,
"Jean B." > wrote:

> Miche wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> Woolstitcher wrote:
> >>> Hi, My Irish Grandmother used to make baked rice pudding (or maybe it
> >>> would
> >>> be considered custard, I'm not sure) I know that it had milk, eggs, rice,
> >>> vanilla bean and sugar. I also know that the rice was not cooked before
> >>> baking. I remember her buttering a glass pan, pouring in the rice and
> >>> then
> >>> pouring in the custard mixture.
> >>> Cinnamon and nutmeg (I believe) on the top.
> >>> Does anyone has a recipe for this? I have googled around and all I can
> >>> find
> >>> is canned milk and/or precooked rice.
> >>> Thanks.
> >>>
> >>>
> >> You're sure about the egg? You do know that it is easy to convert that
> >> canned milk to the unevaporated sort, don't you? Your mention of canned
> >> milk, led me to the following. Use 5 cups of milk insted of the
> >> evaporated milk and water. You can probably use this as a springboard
> >> to approximate the recipe you are looking for.
> >>
> >> Rice Pudding
> >> Source: Pet Recipes. Pet Milk Company, 1931, page 27.
> >>
> >> 1/2 c rice
> >> 1/2 c sugar
> >> 2 1/2 c Pet [evaporated] milk diluted with 2 1/2 c water
> >> 1/2 c raisins
> >> dash nutmeg
> >> 1/4 tsp salt
> >>
> >> Mix all ingredients together. Put in [sprayed] pudding dish or pan and
> >> bake in slow oven (300F), stirring occasionally, until milk is absorbed,
> >> about 1 1/4 hours. Serve with Custard Sauce.
> >>
> >> I have NOT tried this recipe.
> >
> > Looks pretty much like a standard NZ rice pudding to me.
> >
> With uncooked rice? You folks are just smarter than we are, I guess.

Uh, no? Where'd that come from?

1 1/4 hours is plenty of time for rice to cook, and that's plenty of
liquid for it to cook in.

Miche

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