Rice pudding 5

Yield: 5 servings

Measure Ingredient
2 larges Eggs
½ cup Sugar
2 cups Milk
½ teaspoon Vanilla
½ cup Raisins
2 cups Rice, leftover, cooked;
(up to 2 1/2 cup) Nutmeg - to taste

In bowl beat eggs and sugar slightly just to mix. On stove scald (crinkly film forms on top) the milk Add milk to egg mixture, stir quickly Add Rice and raisins, and vanilla, mix well Pour into one quart casserole. Place casserole in pan of water (water should come up sides of casserole 1 inch) SIZE OF CASSEROLE IS IMPORTANT TO JUDGE COOKING TIME. Sprinkle with nutmeg Place both pans in 350 degree oven. Bakes about 1 hour 30 mins (or until knife inserted in middle of casserole comes out "clean"

Calories per serving: Number of Servings: 5 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 03-02-95

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