| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Eggs, Puddings, Rice, Family |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Long-grain rice; cooked |
| 1/4 |
pk |
Raisins |
| 3/4 |
c |
Sugar |
| 4 |
lg |
Eggs |
|
|
Milk |
| 2 |
ts |
Vanilla extract |
| 1 |
ts |
Lemon extract |
| 1 |
ts |
Almond or rum extract |
|
|
Butter |
|
|
Nutmeg |
INSTRUCTIONS
Recipe by: Mac McKenzie
Set oven to 325 degrees.
Cook the rice (I just use 2-3 cups leftover sticky rice).
In a 2 quart casserole mix the raisins, sugar and eggs Beat mixture
gently; add enough milk to fill casserole to 2/3 full. Add cooked rice,
1-2 teaspoons vanilla, 1-2 teaspoons lemon extract and 1-2 teaspoons
almond OR rum extract Stir and add small chunks of butter and let them
float on the surface. Sprinkle nutmeg on top. Bake for 50 minutes. Cool
and serve.
Me ke aloha, Mary
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