Rice Pudding
This baked rice pudding comes from a Columbus, Ohio kitchen and has been made there since at least 1965. It is a custard of milk and eggs with cooked rice stirred through, so it sets soft and even. Brown rice works as well as white, and arguably better. Baking the dish in a water bath protects the bottom from scorching, and raisins left on top stay evenly spread.
Instructions
Heat the oven to 165°C (325°F or Gas Mark 3).
Pour the milk into a large casserole dish of about 3 liters (3 quarts). Add the eggs and sugar and mix until everything is thoroughly combined and the surface looks frothy.
Stir in the cinnamon, nutmeg and vanilla, plus the cardamom if you are using it. Add each to your own taste.
Stir in the cooked rice. Scatter the raisins or currants over the top without stirring them in, since they will sink to the bottom if mixed.
Set the casserole inside a larger baking pan and pour in about 2.5 cm (1 inch) of water. This water bath keeps the bottom from cooking too fast and burning.
Bake for about 1.5 hours, until the pudding is set.
Make it personal.
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