Cookbook:Rice Pudding

Cookbook | Ingredients | Recipes

| Dessert | Rice

This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA.

Ingredients

• 3/4 gallon(12 cups) milk
• 4 eggs
• 2/3 cup sugar
• 3 cups cooked rice (brown rice works as well as, if not better than, white rice)
• 1 cup raisins or Zante currants, if desired
• Cinnamon, nutmeg, vanilla extract to taste
• Cardamom to taste if desired. (Approximately 1/8 teaspoon (US) for this serving size. Add with other spices).

Procedure

1. Mix milk, eggs, sugar in a large(about 3 quart) casserole dish until thoroughly mixed and frothy.
2. Mix in cinnamon, nutmeg and vanilla.
3. Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
4. Place casserole in a larger baking pan with about 1 inch of water. This will keep the bottom from cooking too fast and burning.
5. Bake in a 325 degree oven until set(about 1.5 hours).

Notes

Putting less milk than rice in the dish will cause the milk to evaporate, thus creating a rice dish, rather than a pudding. For every cup of rice, 1/4 gallon(2 to 3 cups) of milk should be added.