Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Cooked rice; about (try not to have any water left in) |
| 2 cups | Milk |
| 2 | Eggs -or- |
| 4 | Egg yolks; if your cholesterol is too low |
| ½ cup | Sugar (I regularly use much less) |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Salt |
From: hz225wu@... (Micaela Pantke) Date: Thu, 26 Aug 93 11:16:15 +0200 (collection) From: akhimes@... (ADAM K. HIMES) I am a big rice pudding fan, and this one has served me well (in fact, it will serve me when I get back home tonight). It is fairly custardy, so beware.
Put all of this into an ungreased casserole, which you can than throw into a 325 degree oven for about 55 minutes, or until the old knife-inserted-into-the-center-comes-out-clean trick works.
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