4 cups leftover cooked rice
1/2 cup raisins
1/4 - 1/2 cup brown sugar
1/8 teaspoon salt
1 1/4 - 1 1/2 cups milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 Tablespoons brandy (optional)
Sprinkle of cinnamon
Preheat oven to 350 degrees. Butter a medium-sized ovenproof baking dish.
In a large bowl, mix the rice, raisins, brown sugar and salt together. Add milk to cover,
stir well and let sit at room temperature for about 15 minutes, to soften the rice.
Beat in the eggs until completely combined, then add the flavorings and stir well. Pour
into the prepared baking dish and smooth with the back of a spoon so that all the rice is submerged.
Sprinkle generously with cinnamon.
For creamy rice pudding, bake covered 30-45 minutes depending on the shape and size
of the dish.
For a drier rice pudding (this is how my Mom likes it), bake uncovered for 30-35
The test for doneness is the same for either method—check the center for liquid—you
don’t want it runny!
Cover and refrigerate leftovers—but don’t forget to eat them!