It's that time of year again, albeit a little later then usual that I will be popping in and out with a blog recipe. Please note my recipes are not detailed with videos, extra photos, or advertisements. I am a simple blogger, short and to the point, my motto has always been simple is as simple does. If you are looking for something more informative, my blog is probably not for you! I have tips that I have learned through the years, all on my own, some have worked and some have not, but that is what makes your cooking and your kitchen unique!
Temp: 350, 375, up to you, Time: up to you!!
As I have said in the past, we love maple syrup in our home, and living in New England affords us much to choose from, as well as locally! Maple syrup recipes are much enjoyed by us all. This rice pudding is one of my families favorites, simple, quick to put together, few ingredients, and delicious plain or dolloped with whip cream. I love it mainly because like a lot of custard type puddings, it is NOT made in a water bath set up. This pudding can be baked at 350-375 degree temperatures if you are baking something else and want to add in the oven at the same time. even works great in ramekins!
Beat 3 large eggs
Add 1 cup of maple syrup
Add 2 cups of milk of choice
Dash of salt
Tsp of cinnamon, or to taste
Add 2 cups of pre cooked rice of choice, I have used white and brown both equally as good, good way to use up leftover
1 cup raisins (optional)
Can sprinkle top with little cinnamon sugar mixture if desire
Pour all into a favorite sprayed or buttered casserole dish, ramekins, size of choice, (thicker will take longer to bake, thinner less time to bake)
Now to the time: this is up to you, your oven, and size of dish, and temp you are baking at
Rule of thumb is 350 should take about 1-1/4 hours
Rule of thumb is 375 should take a little less then an hour
Bottom line it is done when sharp knife inserted in center comes out clean
Note: will firm up a little more as it cools!!!