Baked Rice Pudding

Projectile Rice Pudding: A Baker's Piston (PV=nRT?)

During a short visit to my parent's place, I decided that I'd make rice pudding with raisins (my father's favorite), but with a twist! As opposed to the traditional rice pudding, I thought that I'd bake it with a graham cracker base and try it out with a little bit of lemon. Although I did enjoy it, it should be noted that people generally don't like it when you alter traditions... (On a side note, happy Father's Day!)

This recipe was borrowed from the 50th Anniversary Joy of Cooking cookbook, I think. (05/19/2013)

Baked Rice Pudding

2 cups medium grain rice (cooked)

1 1/3 cups milk

2 eggs

6 TBS sugar

2 TBS butter

1 tsp vanilla extract

1/3 cup raisins

1/2 tsp lemon zest

1 tsp lemon juice

Fine cookie crumbs (used graham cracker)

Preparing the Rice Pudding

1. Coat medium mason jars with butter (ramekins are over rated these days), a 1 1/2 quart shallow baking dish also works, and spread fine cookie crumbs over the bottom (if desired);
2. Mix the milk, eggs, sugar, butter and vanilla extract in a large bowl;
3. Add rice, raisins, lemon juice and zest and stir lightly with a fork;
4. Pour into  prepared dishes and bake at 325F for 25-40 minutes, depending on dish size;
5. Serve warm;