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| Home -> [Cereals, Desserts, Puddings & Custards] -> [Rice pudding Recipe] |
Rice pudding
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Cereals, Desserts, Puddings & Custards |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Rice, raw (i use long-grain | | 3/4
| tbsp | Salt | | 2
| cup | Water, boiling | | 3 1/2
| cup | Milk | | | 3 ea Egg | | 1/3
| cup | Sugar | | 2
| tbsp | Vanilla extract | | 1/2
| cup | Raisins | | 2
| tbsp | Butter, melted | | 1
| dash | Nutmeg >>>>> |
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Procedures:
| 1 | Cook the rice in the salted water for 15 minutes. | | 2 | Drain, then add the milk. | | 3 | Beat the eggs, then add the sugar, vanilla, raisins, butter and rice mixture. | | 4 | Pour into a 2 quart casserole; place in a pan of water. | | 5 | Bake in a 325 °F. | | 6 | Oven 25 minutes. | | 7 | Stir and sprinkle with nutmeg. | | 8 | Reduce the heat to 300 °F. | | 9 | And bake 1 hour longer or until a knife inserted in the center comes out clean. | | 10 | >>>>the recipe of from jennie grossinger"s "the art of jewish cooking." serve warm or cold. | | 11 | . | | 12 | Note: leftover cooked rice can also be used for this |
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