Most recipes on my site are from various sources, including, taste of home and other magazines, and cookbooks. Some have been adapted.

Rice Pudding

1-1/4 cups uncooked white rice (or 2-1/2 cups cooked rice)
If using uncooked rice, use water as indicated on the package
1-1/2 cups white sugar (it also works with brown sugar)
1/2 cup butter, melted
5 cups milk
2 eggs, beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup raisins (optional)

First cook the rice (unless you're using leftover cooked rice). In a saucepan, bring water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes. (If using cooked rice, skip this step).

Preheat oven to 350 degrees F (175 degrees C). Combine 2 1/2 cups cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins (if using) and mix well. Pour into a 9x13 inch baking dish. The mixture will look very soupy, but it will thicken up during cooking and cooling. Bake in preheated oven until top is golden, 30 to 60 minutes (I cook it for about 45 minutes). Serve warm or cold.

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