Baked Rice Pudding

Directions

Cooked Rice 

1. Preheat oven to 350°F (176°C). Butter a 2.5 quart casserole dish and set aside.
2. In a medium size pot, bring to a boil 1½ cups milk and rice stirring constantly over medium heat.
3. Reduce heat to medium low and cook covered for 20 minutes, stirring occasionally.
4. Remove from heat and add granulated sugar, salt, vanilla and cardamom. Stir until combined.
5. Transfer mixture to prepared casserole dish and bake covered in preheated oven for 30 minutes.

Egg Custard

1. In a small bowl, combine  reserved 1½ cups milk and egg yolk. Whisk until combined. Set aside.
2. Remove Cooked Rice mixture from oven and stir.
3. Slowly add yolk mixture to Cooked Rice mixture while continuing to stir.
4. Stir in raisins.
5. Return to oven and continue to bake covered for 30 minutes until rice is fully cooked and Egg Custard is absorbed.
   

Yields 8 portions.