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Rice Pudding Recipe

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This recipe for Rice Pudding is from The Varnell-Neal Family Cookbook (Four Generations of Southern Cooks) , 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:  
1-1/2 cups water
1/2 cup Uncle Ben's converted rice
1/2 tsp. salt
2 cups milk
2 eggs, beaten
1/2 cups sugar
1 tsp. vanilla flavoring
1/4 cup raisins, steamed & drained (optional)
Nutmeg or cinnamon (optional)
Directions:
Directions:
Preheat oven to 350º. In large saucepan over medium heat, bring water to a boil. Stir in rice and salt. Cover and simmer until all water is absorbed (about 30 minutes). Add milk and boil gently, stirring occasionally, until mixture thickens slightly (about 5 minutes). Combine eggs, sugar and vanilla in a bowl, hen gradually stir in rice mixture, mixing well. Pour into greased 1-1/2 quart casserole dish. If desire, stir in raisins and sprinkle nutmeg or cinnamon over top. Place casserole dish in pan containing about 1-inch hot water. Bake, uncovered for 45-50 minutes, or until knife inserted near center comes out clean.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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