Posted by sherry on January 16, 2001 at 14:52:07:
In Reply to: ISO: rice pudding posted by Carrie on January 16, 2001 at 14:38:08:
: I'm looking for a great, tried and true recipe for rice pudding. I've tried a couple that have failed miserably...any tips would be much appreciated as well! Thanks in advance...you all have saved me on more than one occasion now! Carrie
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OLD FASHION RICE PUDDING
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2/3 c. uncooked regular rice
2 eggs or 4 egg yolks
1/2 c. raisins
1/2 tsp. vanilla or 1 Tbsp.
grated orange peel
1/4 tsp. salt
1 1/3 c. water
1/2 c. sugar
2 c. milk
ground nutmeg
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 degrees.
Beat eggs in ungreased 1 1/2 quart casserole. Stir in sugar,
raisins, milk, vanilla, salt and hot rice; sprinkle with
nutmeg. Bake uncovered, stirring occasionally, until knife
inserted halfway between center and edges comes out clean, 50
to 60 minutes. Serve warm or cold and, if desired, with cream.
Refrigerate any remaining pudding immediately.
Bread-Nut Rice Pudding: Stir in 1 cup finely chopped
nuts with the raisins. Butter casserole; sprinkle bottom and
sides with finely chopped bread crumbs.
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