HOW old is old?Is the old-fashioned way the long way? Mom’s rice pudding was used with Instant Rice, not the long grain. It was baked in the oven for about an hour or so. I remember her making this in the wintertime mostly. You had to stir it every 20 minutes or so to keep the raisins from sinking to the bottom of the bowl. This is her version.. she had to double the recipe for our family of five and have at least some left overs..YUM! I still have the large bowl she baked it in. She placed the bowl on an old cookie sheet (with sides), but we had to watch it so the water would not evaporate.
1 cup cooked rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (or taste)
1/4 teaspoon ground nutmeg
Preheat oven to 325 degrees F.( Spray your bowl or you will have to scrape it.)
In a large bowl, stir together all the ingredients. Pour mixture into baking dish or bowl. Place in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. SERVES 6.