| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
American |
Rice |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Milk |
| 1 |
pn |
Salt |
| 5 |
tb |
Sugar |
| 1 |
tb |
Butter; melted |
| 1 |
ts |
Vanilla |
| 5 |
|
Eggs; beaten |
| 1/4 |
c |
Brandy |
| 2 |
c |
Cooked long-grain rice |
| 1 |
tb |
Fresh lemon juice |
|
|
Cinnamon for topping |
INSTRUCTIONS
SERVES 6-8
We know that this was popular with the likes of Thomas Jefferson and
other forefathers and foremothers. People don't seem to be making it much
anymore and that saddens me. It is little work and just delicious, cold, in
the middle of the night.
Mix all ingredients except the rice and lemon juice and cinnamon. Mix
them well and then add the rice and lemon juice. Sprinkle a bit of cinnamon
on top. Place in a 8x10-inch greased baking dish and bake at 325° for 50
minutes, or until it is lightly brown and the custard is set. Test with a
table knife. Stick it in the center of the dish, and if it comes out clean
the dish is baked.
In earlier times maple syrup was served on top of this pudding. Milk is
enjoyed as well.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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