This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA.
- 3/4 gallon(12 cups) milk
- 4 eggs
- 2/3 cup sugar
- 3 cups cooked rice (brown rice works as well as, if not better than, white rice)
- 1 cup raisins or Zante currants, if desired
- Cinnamon, nutmeg, vanilla extract to taste
- Cardamom to taste if desired. (Approximately 1/8 teaspoon (US) for this serving size. Add with other spices).
- Mix milk, eggs, sugar in a large(about 3 quart) casserole dish until thoroughly mixed and frothy.
- Mix in cinnamon, nutmeg and vanilla.
- Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
- Place casserole in a larger baking pan with about 1 inch of water. This will keep the bottom from cooking too fast and burning.
- Bake in a 325 degree oven until set(about 1.5 hours).
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, 1/4 gallon(2 to 3 cups) of milk should be added.