Cookbook:Rice Pudding

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Cookbook | Ingredients | Recipes | Dessert | Rice

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

Ingredients[edit]

Procedure[edit]

  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[edit]

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 to 3 cups or 16 to 20 fl oz or ¼ gallon) of milk should be added.