Rice Pudding I
Ingredients
- 1 cup raw long grain rice cooked as directed on package with
- 3 cups water
- 1 Tbsp. vanilla
- 1/2 tsp. salt
Cook for 25 minutes. Do not rinse.
- Add 3 cup milk
- 1 cup raisins.
Beat in separate bowl:
- 3 eggs
- 1 Tbsp. vanilla
- 1/2 tsp. cinnamon
- 1/2 cup sugar
- 1/2 tsp. nutmeg
Beat well and stir into rice, stirring and cooking over medium heat until creamy. Do not let it boil. Sprinkle nutmeg on top. Serve warm or chilled.. Keep refrigerated.
By Robin
Rice Pudding II
Ingredients
- 2 large eggs
- 1/2 cup sugar
- 1/2 tsp. salt
- 2 cups milk
- 2 cups cooked rice,
- 1/2 cup raisins
- 1/2 cup chopped apples
- 1 tsp. vanilla
- dash nutmeg
Directions
Mix eggs, sugar and salt. Scald (cook till warm) milk, stir in egg mix. Add rice, raisins, apples and milk, mix well. Pour into 3 qt. casserole dish, sprinkle nutmeg on top. Place casserole dish into a pan of water. Place pan into oven at 350 degrees F and heat for 1hour and 15 minutes. Check with knife until insert comes out clean. Serve warm with cream or milk.
By LRP from Lowell, MA
Rice Pudding III
Ingredients
- 1 1/4 cups rice
- 1 1/4 cups water
- 1 1/4 cups sugar
- 1/2 tsp. salt
- 1 strip of lemon peel, about 3 inches long
- 4-5 cups milk
- 2 tsp. butter or margarine
- 2 egg yolks
- 1 Tbsp. milk
- cinnamon
- vanilla, if desired
Directions
Combine rice, water, salt and lemon peel in a large saucepan. Bring to a boil, then reduce to simmer. Cook 7-10 minutes, until water is absorbed, stirring frequently. Remove lemon peel. Add sugar, 2 cups of milk and butter. Bring to a boil again, then reduce to simmer. Cook about 20 minutes, stirring frequently, until most of milk is absorbed. Add 2 more cups of milk. Continue simmering and stirring until rice is tender, about 30 minutes. Add another 1/2 to 1 cup milk, if necessary, to make a creamy mixture. Remove from heat and let cool slightly. Meanwhile, beat 2 egg yolks with 1 tablespoon milk. Add a small amount of warm rice mixture to yolks, then add yolk mixture to rice. Add vanilla, if desired. Pour into individual serving dishes. While warm, decorate tops with cinnamon. Let finish cooling and serve.
By Robin from Washington, IA
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