| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
8 |
servings |
INGREDIENTS
| 6 |
lg |
Eggs |
| 3 |
c |
Whole Milk |
| 1 |
c |
Granulated sugar |
| 2 |
ts |
Vanilla Extract |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Cooked Rice |
| 1 |
c |
Raisins |
|
|
Nutmeg |
INSTRUCTIONS
Pre-heat oven to 350-F degrees and lightly butter a 2-quart casserole dish;
set aside. Place a shallow baking pan with about an inch of hot water in
the oven, making sure the pan is large enough to comfortably hold the
filled casserole dish without overflowing.
Break the eggs into the prepared casserole dish and beat with an electric
mixer to blend. Stir in the milk, sugar, vanilla, and salt, blending well
as you go. Add the rice and raisins, and stir to blend again. Sprinkle the
top with a generous dose of nutmeg, and gently set the casserole in the pan
of hot water.
Bake for about an hour and a half total. About a half hour into baking,
break up the pudding with a fork. Check occasionally as you bake. Serve the
rice pudding warm from the oven, or refrigerate and serve it cold.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 25, 1999, converted by MM_Buster
v2.0l.
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