Rice pudding 1

Yield: 8 servings

Measure Ingredient
½ cup Water
½ cup Uncooked instant rice
3 eaches Slightly beaten eggs
½ cup Sugar
2 teaspoons Vanilla
¼ teaspoon Salt
1½ cup Milk, scaled
½ cup Raisins
1 x Cinnamon

Heat oven to 350F. Heat water to boiling, remove from heat; stir in rice and raisins.l Cover and let stand 5 minutes. Blend eggs, sugar, vanilla and salt. Gradually stir in milk. Mix in rice and raisins.

Pour into and ungreased 1-½ qt. casserole dish, sprinkle with cinnamon. Place the casserole in a square pan and pour very hot water (1-¼" deep) into pan. Bake about 70 minutes or until knife inserted in center comes out clean. Remove casserole from water. Serve pudding warm or cool. A hearty pudding that calls for instant rice.

Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 03-02-95

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