Oryza egregia
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raw rice |
| ¾ | teaspoon | Salt |
| 5 | eaches | Tb Butter |
| 2 | cups | Water |
| ½ | cup | Walnuts, chopped |
| ½ | cup | Sugar |
| ¼ | teaspoon | Cinnamon |
| 4 | eaches | Eggs; beaten |
| 1 | cup | Milk |
| 1 | each | Orange (grated rind only) |
Directions
YIELD: 4 SERVINGS
ROMULAN BAKED RICE PUDDING
In a 2 quart saucepan, cook the rice with the salt, 1 tablespoon butter and the water until it is tender and the water is all absorbed. Stir and fluff the rice in the pan, then add the 4 tablespoons of butter, walnuts, sugar, orange rind and cinnamon. Put the eggs and milk in a small bowl and beat them together. Add them to the rice mixture, mix well and put in greased baking dish. Cover and bake at 325 degrees for about 1¼ to 1 ½ hours, or until a skewer stuck in the center comes out reasonably clean. Serve warm or cold++preferably warm with whipped cream. FROM: JOANNE FERRY (CMSJ69B) Submitted By SHARON STEVENS On 05-23-95