Rice pudding #17
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Rice |
| 2 | Eggs | |
| ½ | cup | Sugar |
| 1 | can | (13-oz) evaporated milk |
| 2½ | cup | Milk |
| 1 | teaspoon | Lemon juice |
| Lemon rind (optional) | ||
| 1 | teaspoon | Vanilla |
| ¼ | teaspoon | Nutmeg |
Directions
From: Pat Timpanaro <pat@...> Date: Fri, 16 Aug 1996 10:08:21 -0400 Cook rice. In a 2 or 2-½ quart casserole dish, beat eggs well. Add sugar and beat until well blended. Add lemon juice and rind, vanilla, and nutmeg. Add cooked rice, evaporated milk, and milk. Mix well. Sprinkle top with nutmeg.
Bake at 350 degrees for 35 to 40 minutes until top is light golden.
Let sit before serving.
EAT-L Digest 15 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .