| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Desserts, Custards |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Cooked rice |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Seedless raisins |
| 1/4 |
c |
Cognac |
| 5 |
|
Eggs |
| 2 |
c |
Rich milk or light cream |
| 1/8 |
ts |
Salt |
|
|
Cinnamon |
INSTRUCTIONS
In a mixing bowl combine the rice with 1/2 cup of sugar, the vanilla,
& the raisins, which have been soaked 1 hour in the Cognac. Add any
remaining Cognac. In another bowl beat together the eggs, milk or
cream, salt & remaining sugar. Stir in the rice & raisin mixture &
pour the combined ingredients into a buttered 2-quart baking dish or
into 6 individual baking dishes. Bake at 350 degrees 40 minutes (25
minutes for individual servings), or until the custard is firm &
lightly browned. Remove from the oven & sprinkle lightly with
cinnamon. Serve the pudding slightly chilled with heavy cream, liquid
or whipped.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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