| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Jewish |
Desserts, Jewish, Puddings |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Rice; raw (i use long-grain |
| 3/4 |
ts |
Salt |
| 2 |
c |
Water; boiling |
| 3 1/2 |
c |
Milk |
| 3 |
|
Egg |
| 1/3 |
c |
Sugar |
| 2 |
ts |
Vanilla extract |
| 1/2 |
c |
Raisins |
| 2 |
tb |
Butter; melted |
| 1 |
ds |
Nutmeg >>>>> |
INSTRUCTIONS
Cook the rice in the salted water for 15 minutes.
Drain, then add the milk. Beat the eggs, then add the sugar, vanilla,
raisins, butter and rice mixture.
Pour into a 2 quart casserole; place in a pan of water. Bake in a 325
degree F. oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat
to 300 degrees F. and bake 1 hour longer or until a knife inserted in the
center comes out clean. >>>> The recipe of from Jennie Grossinger's "The
Art of Jewish Cooking." Serve warm or cold. . Note: Leftover cooked rice
can also be used for this. FROM: ANN PUCKETT (HGPS48A) It is just like
the one I used to make (me)
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