Rice Pudding ( Archived) (12)

I just made a batch of Rice Pudding with brown rice. I had lots of brown rice and decided to use some up. It came out pretty good, a little chewy but the brown rice gives it a kind of nutty taste. Brown rice takes a little longer to cook than white rice and it blows up really well.
I'll post the recipe if anybodies interested.

RICE PUDDING Extra Large Batch
6 Eggs
1.5 Cups Sugar
3/8 Tsp Salt
7 Cups of Milk
4 Cups of Cooked Rice (2:1 is the ratio Water:Rice)
1.5 Tbsp of Vanilla
1 Cup of Raisins
Cinnamon/Sugar for top

You'll need a 9X12X2.5 baking pan, you can buy lids for them. The lid will keep the rice pudding from drying out or you can use plastic wrap or Aluminum foil.
Start the water for the rice. While you're waiting for the water to boil, crack open the eggs into a big (10”) bowl, wisk the eggs, add the milk, sugar, vanilla, and wisk the mixture to dissolve the sugar.
By now the rice water is probably boiling. Dump the rice into the water, stir and bring back to a boil. After it is boiling again lower the heat to simmer. Put about a Tbsp (1/2 inch) of a stick of butter in the baking pan and set it on top of the pot with the rice. The steam will melt the butter in the pan. Use a basting brush to spread the melted butter all over the inside of the baking pan. When that's done remove the baking pan and set aside. When the rice is done dump it into the baking pan and level it off. Sprinkle the raisins around. Ladle the egg mixture onto rice. Dust the top with Cinnamon. Bake at 350 for 60 minutes, Lower the temperature to 300 and continue baking for 45 minutes. Shut off oven but don't remove the rice pudding until it no longer looks liquidy in the middle.
For a nice change of pace instead of raisins use fresh blueberries or “Craisins”.

I never tasted this. Perhaps I'll try to make your recipe