Chantilly Raisin Rice Pudding Recipe
I love this Chantilly Raisin Rice Pudding recipe for it provides me such rave comments every single time I cook it. Rice is the most important ingredient in Chantilly Raisin Rice Pudding. Even though Chantilly Raisin Rice Pudding is a Dessert I relish it any time of the day. It is a staple food of the Canadian people which has now gained popularity the world over. Trust me when I say, you have to try Chantilly Raisin Rice Pudding.
Ingredients
2/3 cup seedless raisins
1 1/4 cups milk
1 1/4 cups heavy cream
2 eggs
3 tablespoons sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 tablespoon vanilla extract
1 cup cooked rice
1/4 cup chopped toasted nuts (walnuts or pecans)
Directions
Combine raisins, milk, and cream in a saucepan; place over low heat.
Beat the eggs with the sugar, nutmeg, salt, and extract until thoroughly blended.
Mix with the cooked rice.
Stir the hot liquid with raisins into the rice mixture and turn into a 1 quart deep baking dish or casserole.
Set in a shallow pan of hot water in a 350°F oven.
Bake 15 minutes, then sprinkle top with nuts and continue baking 15 to 20 minutes, or until custard is barely set in the center of pudding.
Remove from oven and set in a pan with cold water to allow pudding to cool quickly and keep custard creamy.
Beat the eggs with the sugar, nutmeg, salt, and extract until thoroughly blended.
Mix with the cooked rice.
Stir the hot liquid with raisins into the rice mixture and turn into a 1 quart deep baking dish or casserole.
Set in a shallow pan of hot water in a 350°F oven.
Bake 15 minutes, then sprinkle top with nuts and continue baking 15 to 20 minutes, or until custard is barely set in the center of pudding.
Remove from oven and set in a pan with cold water to allow pudding to cool quickly and keep custard creamy.
