Monday, November 16, 2009

Baked rice pudding (p. 820)

I have mentioned many, many times that I really hate making TJOC recipes that I already make terrific versions of. I make an amazing rice pudding. Honestly, it's like heaven in a bowl (I make a variety of extremely delicious old-fashioned desserts including blueberry buckles, bread puddings, and rice puddings). And my recipe is totally different from TJOC's Baked rice pudding (p. 820). I wasn't optimistic about TJOC's version...

It was a simple recipe. I combined milk, eggs, brown sugar, butter, vanilla, and salt in a bowl until well mixed.

I then added two cups of rice and some raisins and added them to a buttered casserole dish.

And baked it:

How was it? Pretty good. Not amazing. And certainly not as good as the version I already make, which is closer to Indian kheer than British pudding. I actually think this version was really bland--it needed more butter, cream instead of milk, and more sugar in my expert opinion :) And make sure to keep it in the refrigerator, otherwise it will mold...not that I would know anything about that...

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