Cookbook:Rice Pudding

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Rice Pudding
CategoryPudding recipes

Cookbook | Ingredients | Recipes | Dessert | Rice

This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Preheat the oven to 165°C (325°F or Gas Mark 3).
  2. Mix milk, eggs, sugar in a large (about 3-liter or 3-quart) casserole dish until thoroughly mixed and frothy.
  3. Mix in cinnamon, nutmeg and vanilla.
  4. Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
  5. Place casserole in a larger baking pan with about 2.5 cm (1 inch) of water. This will keep the bottom from cooking too fast and burning.
  6. Bake in oven until set (about 1.5 hours).

Notes, tips, and variations[edit | edit source]

  • Putting less milk than rice in the dish will cause the milk to evaporate, thus creating a rice dish, rather than a pudding. For every cup of rice, 0.5–1 liter (2–3 cups or 16–20 fl oz or ¼ gallon) of milk should be added.