| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Rice puddin |
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; beaten |
| 1 1/2 |
c |
Milk |
| 1 1/4 |
c |
Rice; cooked |
| 1 |
c |
Raisins |
| 1/4 |
c |
Molasses |
| 1 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
INSTRUCTIONS
Recipe by: Jo Anne Merrill Preparation Time: 1:00
Preheat oven to 350 degrees.
In a medium bowl, add milk and eggs and mix well. Add all the other
ingredients, mix well. Place in a medium baking dish. Cover and bake for 1
hour or until the mixture is firm. Serve warm or chilled, topped with
whipped cream if desired.
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