"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rice Pudding Recipe

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This recipe for Rice Pudding, by , is from Best of Our Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Ulm
Added: Monday, August 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup uncooked regular white rice
1 1/3 cup water
2 eggs or 4 egg yolks
1/2 cup sugar
1/2 cup raisins
2 cups milk
1/2 tsp. vanilla
1/4 tsp. salt
Ground nutmeg

Directions:
Directions:
Heat rice and water to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. Do not lift cover or stir. All water should be absorbed.

Heat oven to 325. Beat eggs in ungreased 1 1/2 quart casserole. Stir in sugar, raisins, milk, vanilla, salt and hot rice. Bake uncovered, stirring occasionally, until knife inserted halfway between center and edge comes out clean - 50 to 60 minutes. Sprinkle with nutmeg about halfway through bake time. Serve warm or cold and, if desired, with cream. Refrigerate any remaining pudding immediately.

Number Of Servings:
Number Of Servings:
6 to 8 servings

 

 

 

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