| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
3 |
– 4 |
INGREDIENTS
| 4 |
c |
Milk |
| 3/4 |
c |
Sugar |
| 1 |
pn |
Salt |
| 2 |
tb |
Butter |
| 3 |
tb |
Uncooked rice (not instant, and not washed; Uncle Ben's converted is fine) |
| 1/2 |
ts |
Vanilla extract |
| 1/3 |
c |
Raisins or currants |
|
|
Cinnamon and/or nutmeg (preferably freshly grated) |
INSTRUCTIONS
Adjust rack to center of oven. Preheat oven to 300 F. In a 5- to 6-cup
ovenproof casserole, preferably shallow, mix milk, sugar, salt, butter, and
the rice which must be measured carefully. (Just a bit too much will make
the pudding heavy.) Bake uncovered for 2 hours, stirring occasionally - at
least three or four times, or more, if you wish. Add vanilla and raisins or
currants. Stir well. Sprinkle a bit of cinnamon and/or nutmeg over the top.
Bake 1 hour longer without stirring, in order to let a "skin" form on top.
Remove from oven. The pudding will sink slightly. Cut around the edge so
that the "skin" will sink down with the pudding. Serve while slightly warm,
at room temperature, or chilled. Spoon into dessert bowls and pass a
pitcher of very cold heavy cream.
Recipe is from _Maida Heatter's Book of Great Desserts_.
Posted to EAT-L Digest 14 Dec 96
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Sun, 15 Dec 1996 09:58:54 EST
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”