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"I remember" Rice Pudding Recipe

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This recipe for "I remember" Rice Pudding is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup uncooked rice or quick-cooking rice
2 eggs
2 cups milk
2 tbsp butter or margarine
3/4 cup brown sugar, firmly packed
1/4 cup dry, skim milk powder
Directions:
Directions:
Wash rice thoroughly, drain and pour into saucepan (top of a double boiler, if you have one) with milk and cook over boiling water stirring frequently with a fork, for an hour.

Just before the rice is done, separate eggs and beat egg yolks slightly. At end of the hour, take rice off the stove and stir in the butter or margarine. the gradually, dribble by dribble, stir in the beaten yolks, stirring constantly so you won't curdle the eggs.

Now mix up the brown sugar with the dry skim milk and stir into the rice mixture along with the vanilla extract. Set mixture aside and allow to cool.

Start your oven at 234 degrees.

While rice mixture is cooking beat up your egg whites until stiff enough to stand in peaks, then fold or mix gently into the cooled rice. Pour into a medium-size greased casserole or baking dish, place in a pan of hot water and bake 30 minutes.

Served with rich cream.
Number Of Servings:
Number Of Servings:
Serves 6.
Personal Notes:
Personal Notes:
If you use quick-cooking rice, combine with milk and bring to a boil only. Then proceed with above directions from there.

We recommend the addition of dry milk because it steps up the food value of this pudding. You can, however, make the recipe without.

 

 

 

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