| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Desserts | 4 | Servings | |
INGREDIENTS
| 1 | c | Raw rice |
| 3/4 | ts | Salt |
| 5 | tb | Butter |
| 2 | c | Water |
| 1/2 | c | Walnuts, chopped |
| 1/2 | c | Sugar |
| 1/4 | ts | Cinnamon |
| 4 | Eggs; beaten | |
| 1 | c | Milk |
| 1 | Orange (grated rind only) |
INSTRUCTIONS
ROMULAN BAKED RICE PUDDING In a 2 quart saucepan, cook the rice with the salt, 1 tablespoon butter and the water until it is tender and the water is all absorbed. Stir and fluff the rice in the pan, then add the 4 tablespoons of butter, walnuts, sugar, orange rind and cinnamon. Put the eggs and milk in a small bowl and beat them together. Add them to the rice mixture, mix well and put in greased baking dish. Cover and bake at 325 degrees for about 1 1/4 to 1 1/2 hours, or until a skewer stuck in the center comes out reasonably clean. Serve warm or cold--preferably warm with whipped cream. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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