Since today is my anniversary with my wonderful husband, I thought today I would make his favorite!
¾ oz unsalted butter melted
3 TBS short grain rice
¼ cup fine sugar
1 ¾ cups Whole milk
½ cup Heavy cream
1 tsp vanilla extract
¼ tsp ground nutmeg
Preheat over to 315 and brush 52 oz casserole dish with melted butter.
Cook the rice in a large saucepan with boiling water for 12 min, or until tender. Drain well.
Place the eggs in a bowl and beat lightly. Add sugar, milk, cream and vanilla. Whisk until well combined. Stir in the cooked, pour into prepared dish. Sprinkle with nutmeg.
Place the dish in a deep roasting pan. Place pan in oven, on oven rack pulled out of oven. Pour boiling water into roasting pan, enough to fill pan to cover ½ way up the casserole dish. (This protects the pudding and keeps it moist) Bake for 45 min, or until the custard is lightly set and a knife inserted comes out clean. Remove the pudding dish from roasting pan, cool for 5 min on wire rack before service.
Can also be served chilled, with golden raisins or warm fruit.