| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| 2/3 | c | Uncooked rice |
| 8 | c | Boiling water |
| 1 | ts | Salt |
| 1 1/3 | c | Milk |
| Pinch of salt | ||
| 3 | tb | Brown sugar |
| 1 | tb | Soft marge or butter |
| 1 | ts | Vanilla |
| 2 | Eggs, lightly beaten | |
| 1/3 | c | Raisins |
| 1/2 | ts | Grated lemon rind |
| 1 | ts | Lemon juice |
INSTRUCTIONS
Cook rice in boiling water to which has been added 1 teaspoon salt. When tender, (about 15 mins) drain and rinse with cold water. Combine milk, sugar marge. or butter, vanilla and eggs. Beat well. Add cooked rice, raisins, lemon rind and juice. Lightly grease a 1-1/2 quart baking dish, pour in rice mixture. Place in a pan of warm water, and bake till custard is set. Pudding is good either hot or cold. It should be creamy as custard. Note: Save the rice water...its a grand starch for curtains, collars and cuffs. (circa: 1966) Posted to MM-Recipes Digest V3 #297 Date: Tue, 29 Oct 1996 19:05:49 -0500 From: BobbieB1@aol.com
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