Chantilly Raisin Rice Pudding

Chantilly Raisin Rice Pudding
6 servings
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2/3 cup seedless raisins (optional)
2 1/2 cups half-and-half (milk and cream)
2 eggs
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
3 tablespoons sugar
1 tablespoon vanilla extract
1 cup cooked rice
1/4 cup chopped toasted walnuts or pecans

Combine raisins and half-and-half and heat slowly. Meanwhile, beat eggs with nutmeg, salt, sugar, and vanilla. Combine with cooked rice. Stir in hot half-and-half and raisins. Turn into 1-quart baking dish; set in shallow pan of hot water. Bake at 350 degrees F. for 15 minutes. Sprinkle top with nuts and continue baking 10 to 15 minutes longer until custard is barely set in center. Place pudding dish in pan of cold water to cool quickly and keep custard creamy. Serve warm or cold. May be topped with sweetened whipping cream if desired.