Rice Pudding

Rice Pudding
Rice Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    cup uncooked regular long grain rice

  • 1

    cup water

  • 2

    large eggs or 4 large egg yolks

  • 1/2

    cup sugar

  • 1/2

    cup raisins or chopped dried apricots

  • 2 1/2

    cups milk

  • 1

    teaspoon vanilla

  • 1/4

    teaspoon salt

  • ground cinnamon or nutmeg

  • Whipped cream, if desired

Directions

1. Heat rice and water to boiling in 1 1/2 quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed. 2. Heat oven to 350 degrees. 3. Beat eggs in ungreased 1 1/2 quart casserole dish. Stir in sugar, raisins, milk, vanilla, salt and hot rice. Sprinkle with cinnamon. 4. Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding should be very wet and should not set. 5. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: