Creamy rice pudding (prodigy)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Short grain rice, uncooked |
| ½ | cup | Whipping cream |
| 1 | quart | Milk |
| ½ | cup | Sugar |
| ⅛ | teaspoon | Nutmeg; -=OR=- Vanilla |
| 3 | tablespoons | Butter or margarine |
Directions
PREHEAT OVEN TO 300F. Sprinkle rice evenly over the bottom of a buttered 1½-quart casserole. Mix milk and sugar, pour over rice, sprinkle with nutmeg and dot with butter. Bake, uncovered, 2 hours, stirring every 15 minutes for the first 1 ½ hours, until lightly browned. Remove from oven and stir in whipping cream. Bake another ½ hour.
Makes 4 to 6 Servings
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK