Rice Pudding Recipe

From Dorothy McNett's Recipe Book.

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Rice Pudding

From Dorothy McNett's recipes at www.dorothymcnett.com. Serve warm or cold, and is wonderful with fresh fruits of the season as well as dollopes of jam or jelly, etc.

1 cup rice, white or brown, long grained or short grained
2 cups water
3 eggs, beaten
4 cups milk
1/2 cup raw sugar
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
cinnamon or nutmeg to sprinkle

Cook the rice with the water until done. Cool slightly, and then add the beaten eggs, milk, sugar and vanilla. Pour into 3 quart baking dish, drizzle melted butter over top and sprinkle with cinnamon or nutmeg. Bake 45 - 50 minutes or more at 325 degrees, until set up and lightly browned. Serve warm or cold. Serve just as it is, or toss on some fresh fruits of the season and perhaps a dollop or two of a nice jam or jelly.....

Recipe created 1997-03-11.

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