Title: Rice Pudding *** Hgps42a
Categories: Dessert Jewish Pudding
Yield: 6 Servings
| 1/2 | c | Rice; raw (i use long-grain |
| 3/4 | ts | Salt |
| 2 | c | Water; boiling |
| 3 1/2 | c | Milk |
| 3 | | Egg |
| 1/3 | c | Sugar |
| 2 | ts | Vanilla extract |
| 1/2 | c | Raisins |
| 2 | tb | Butter; melted |
| 1 | ds | Nutmeg >>>>> |
Cook the rice in the salted water for 15 minutes.
Drain, then add the milk. Beat the eggs, then add the sugar, vanilla,
raisins, butter and rice mixture.
Pour into a 2 quart casserole; place in a pan of water. Bake in a 325
degree F. oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat
to 300 degrees F. and bake 1 hour longer or until a knife inserted in the
center comes out clean. >>>> The recipe of from Jennie Grossinger's "The
Art of Jewish Cooking." Serve warm or cold. . Note: Leftover cooked rice
can also be used for this. FROM: ANN PUCKETT (HGPS48A) It is just like
the one I used to make (me)