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)