Dairy Free Rice Pudding - cooking recipe

Ingredients

1 1/2 cups cooked long-grain rice
1 3/4 cups non-dairy coffee creamer
3 eggs
3/4 cup white sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup raisins
1/4 cup craisins (dried cranberries) (optional)
1 tablespoon dairy-free margarine, to grease casserole dish. we use nucoa

Preparation

Preheat oven to 350.
Grease your casserole dish.
Using an oven proof glass measuring cup for the non-dairy creamer (Mocha mix), microwave it for 1 1/2 - 2 minutes. Do not boil.
Place eggs in a blender that you can slowly add ingredients through the opening in the lid and blend eggs.
Slowly add sugar 1/4 cup at a time until well mixed.
Add salt, vanilla and cinnamon.
Slowly pour hot Mocha Mix into this mixture until well blended and frothy.
Put rice, raisins and craisins if desired into greased casserole dish and stir to mix.
Pour the eggs mixture over this rice in the casserole dish
Place this casserole dish into another oven proof dish that has hot tap water in it. Water should not go up any higher than half way.
Cook for 1 hour and check with a knife. Depending on the size of your casserole dish and your oven, cooking times will vary. Custard on top should be cooked all the way through and the knife should come out clean. If not, cook for additional 5 minute increments until done.
Serve warm or cold with additional Mocha Mix.