This is one of my favorite comfort food desserts. It's creamy plus the hint of cinnamon and nutmeg that enhance each bite. I make extra custard this time.
Custard Rice Pudding
3 large, room temperature eggs, beaten
1/2 cup sugar
1/4 tsp salt
3 cups whole milk, scalded (heated to 180°)
1 1/2 cups rice, cooked and cooled
1/2 cup raisins ~ I used golden raisins
1 dash nutmeg
1 dash cinnamon
In a large greased casserole, combine eggs, sugar and salt. Gradually add in scalded milk (tempering). Stir in rice and raisins. Sprinkle cinnamon and nutmeg on top. Set the casserole in a large pan and pour in hot water until it's 1" deep. Bake at 350° for 60 minutes.