RCI-DS.001.0096.001
Budín de Arroz
rice custard
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- white rice1 1/2 cupspre-cooked, measured after cooking (get our recipe for white rice
- Sugar or equivalent such as Splenda or Equal3/4 cup
- 1/4 unit
- whole or skim milk1 cup
- 1/2 cup
- tablespoonfuls melted butter or peanut oil2 unit
- eggs2 unitlightly beaten
Method
1
Preheat the oven to 350°F (175°C) and lightly grease a baking dish with butter or peanut oil.
2
Combine the pre-cooked white rice, sugar, and salt in a large mixing bowl, stirring until the sugar is evenly distributed throughout the rice.
3
Pour the milk into the rice mixture and stir well to combine, ensuring the rice is moistened.
4
Add the seedless raisins and melted butter or peanut oil to the rice mixture, stirring gently to incorporate all ingredients.
5
Temper the lightly beaten eggs by slowly adding them to the rice mixture while stirring constantly to prevent curdling, then fold them in completely.
6
Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
7
Bake in the preheated 350°F (175°C) oven for 45–50 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
50 minutes
8
Remove from the oven and allow the budín to cool for 5 minutes before serving.