Rice pudding 6

Yield: 1 servings

Measure Ingredient
1 cup Rice, cooked
2 cups Milk
½ cup Sugar
1 tablespoon Butter
½ cup Raisins
2 eaches Egg, separated
2 tablespoons Powdered sugar
\N \N Nutmeg

Beat the egg yolks and add the sugar and milk and stir into the rice.

Add the butter and raisins. Pour into a buttered baking dish. Beat the egg whites until frothy, add the powdered sugar and spread on top of rice pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes. Arts Press, 1936. Source: Pennsylvania Dutch Cook Book Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 03-02-95

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