My Grandma made this with leftover rice from lunch or dinner - for something sweet to eat. Lisa
1 1/2 C Cooked Rice Pudding
1/4 C Raisins
11/2 C whole milk
1/2 C Sugar
1/4 t nutmeg
- Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
- Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.
Owing to Chinese usage, they are almost never referred to as rice pudding by the local populations (whether ethnic Chinese origin or not) but instead called sweet rice porridge. The term "pudding" in various modern East Asian languages denotes a cornstarch or gelatin-based jelly-like set dessert, such as mango pudding.