Rice Pudding

• 2.8 liters (12 cups or 94 fl oz or ¾ gallon) milk
• 4 eggs
• 155 g (⅔ cup / 5 ½ oz) white granulated sugar
• 680 g (3 cups / 24 oz) cooked rice (brown rice works as well as, if not better than, white rice)
• 220 g (1 cup / 8 oz) raisins or Zante currants, if desired
• Cinnamon, to taste
• Nutmeg, to taste
• Vanilla extract, to taste
• ⅛ tsp ground cardamom or to taste (optional)

Ingredients for 16 servings (4.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat the oven to 165°C (325°F or Gas Mark 3).

   Oven
2. 2

   Mix milk, eggs, sugar in a large (about 3-liter or 3-quart) casserole dish until thoroughly mixed and frothy.

3. 3

   Mix in cinnamon, nutmeg and vanilla.

4. 4

   Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!

5. 5

   Place casserole in a larger baking pan with about 2.5 cm (1 inch) of water. This will keep the bottom from cooking too fast and burning.

6. 6

   Bake in oven until set (about 1.5 hours).

   Oven