Rice pudding *** hgps42a

Yield: 6 Servings

Measure Ingredient
½ cup Rice; raw (i use long-grain
¾ teaspoon Salt
2 cups Water; boiling
3½ cup Milk
3 eaches Egg
⅓ cup Sugar
2 teaspoons Vanilla extract
½ cup Raisins
2 tablespoons Butter; melted
1 dash Nutmeg >>>>>

Cook the rice in the salted water for 15 minutes.

Drain, then add the milk. Beat the eggs, then add the sugar, vanilla, raisins, butter and rice mixture.

Pour into a 2 quart casserole; place in a pan of water. Bake in a 325 degree F. oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat to 300 degrees F. and bake 1 hour longer or until a knife inserted in the center comes out clean. >>>> The recipe of from Jennie Grossinger's "The Art of Jewish Cooking." Serve warm or cold.

. Note: Leftover cooked rice can also be used for this. FROM: ANN PUCKETT (HGPS48A) It is just like the one I used to make (me)

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