I had some leftover buttermilk from an Irish Soda Bread recipe, that didn't get posted because it sort of went array, and it got me to thinking about rice pudding. I was at first hesitant, worrying that the cooking of the buttermilk might lead it to breaking more easily, so I modified 2 recipes (stove top and baked custard) to gently bring together some buttermilk and rice into a warm dessert.
Buttermilk Rice Pudding
1 1/3 cup cooked rice
2 1/2 cups buttermilk
2 tbsp butter
3 eggs, lightly beaten
Nutmeg for grating over top
Preheat oven to 175F
1. In a saucepan, combine the rice, buttermilk, sugar, butter and eggs. Stir constantly over medium-low heat just until the rice breaks down into individual pieces and the mixture is warmed. (You might be able to skip this step if all your ingredients are at room temp.)
2. Pour the warmed mixture into a greased baking dish.
3. Bake at 175-200F for 45-60 minutes or until the custard sets.
4. Remove from the oven and allow to cool for 10 minutes.
5. Serve with a generous grating of fresh nutmeg or cinnamon on top.
I have no pictures because it went so quickly. It was barely sweet and a little tangy and creamier than I expected. The butter actually rose to the top creating a thin beautiful yellow surface.