• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Rice Pudding

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 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)

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