Baked Rice Custard
Ingredients
3/4 cup/180 mL Watkins Rice Pudding Dessert Mix
4 cups/1 liter 2% milk
3 eggs, beaten
1/4 to 1/2 cup/60 to 125 mL sugar
2 tsp/10 mL Watkins Original Double-Strength Vanilla
1 cup/250 mL raisins
Watkins Cooking Spray
Watkins Cinnamon
Directions
Combine Dessert Mix and 3 cups/750 mL of the milk in
heavy 2 quart/liter saucepan. Gently heat until boiling, stirring
constantly. Remove from heat. Combine remaining 1 cup/250 ml, eggs, sugar,
vanilla and raisins; gradually stir into pudding mixture. Pour into a 1-1/2
quart/liter soufflé dish or casserole that has been sprayed with Watkins
Cooking Spray. Sprinkle lightly with cinnamon. Place soufflé dish in shallow
baking pan. Place pan on rack; add water to a depth of 1-inch/2.5 cm. Bake,
uncovered, until knife inserted near center comes out clean, about 75
minutes. Remove soufflé dish from hot water. Refrigerate any leftovers.
Makes 8 servings.
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