Rice pudding casserole with raisins

1. 1 Short-grain ricepack 800 g ≈ $2.16 50 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 200 ml
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Raisinspack 200 g ≈ $2.40 20 g
5. 5 Sugar 12 g
6. 6 Butterpack 180 g ≈ $1.60 8 g
7. 7 Vanilla sugar 3 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the rice in cold water until transparent; bring the milk² to a boil and grease a baking dish with vegetable oil; preheat the oven to 180°C.

2. Prepare: simmer the rice in milk² until tender, about 20 minutes, stirring over medium heat; remove from heat and let cool a bit.

3. Mix: combine the cooled rice with the egg, sugar, vanilla sugar, and raisins⁴; mix until smooth.

4. Assemble: spread the rice mixture in the baking dish and level the surface.

5. Bake: bake in the oven at 180°C on medium heat for about 25 minutes until golden and just set in the center.

6. Cool and serve: remove the dish from the oven and let the casserole cool for 10–15 minutes; serve warm or cold.

7. Note: you can substitute raisins⁴ with dried apricots or prepare the base in advance; store in the refrigerator until serving.