Baked Rice Pudding
Rice pudding is really an universal dessert for most countries which is easily made from leftover cooked rice.
If you choose the baked rice pudding you will find that the smell of roasting cinnamon fills the house,
A great dessert for a Sunday dinner during the Winter Season.
Top your Rice pudding with a dollop of freshly made whipped cream and you got a dessert that doctors will hate you having but mighty delicious.
Stovetop Rice Pudding
1.5 cups cooked rice
2 cups milk, divided
0.33 cups sugar
0.66 cups raisins
0.25 teaspoons salt
1 tablespoon butter
1 egg, beaten
0.5 teaspoons vanilla
Dash nutmeg or cinnamon, optional
Combine rice and 1.5 cups milk, sugar and salt in heavy saucepan.
Cook over medium heat. Stir occasionally until thick and creamy, 15-20 minutes.
Blend remaining half cup milk and egg.
Stir into rice mixture. Add raisins.
Cook 2 minutes longer, stirring occasionally.
Add butter and vanilla.
Spoon this into serving dishes.
Sprinkle with nutmeg or cinnamon if desired.
Baked Rice Pudding
The long baking is great to warm the house on a cold winter's day, however, and fills it with a great smell.
0.5 cups rice
1 quart milk
0.5 cups white or 0.66 cups brown sugar
0.5 teaspoons salt
0.25 teaspoons nutmeg
0.5 cups seedless raisins
Combine rice, milk, sugar and salt; pour into buttered 1.5 quart baking dish.
Bake in slow oven (300F) one hour; stir occasionally.
Add nutmeg and raisins; continue baking another 1.5 to 1.75 hours.
Makes six servings
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