Baked Rice Pudding
2 cups milk 1 cup cooked rice
1 tablespoon butter
2 beaten eggs
1/3 cup sugar
¼ teaspoon salt
1/3 cup raisins
cinnamon
Heat milk to near scalding. Add rice and butter. When melted, add sugar
and salt. Mix raisins with beaten eggs and slowly add this to the milk
blend. Pour into greased baking dish. {I use a 2 quart corning ware dish
which is just the right size}
Sprinkle cinnamon decorating top of pudding mix. Bake at 350 for one
hour or until the mix begins to pull away from the sides of the
casserole dish and the top has a golden hue to it. Serve warm with milk
or cream.
Some people have substituted instant rice instead of the regular rice
you cook ahead of time, throwing it in but not cooking it since the
boiling and baking time will cook the instant rice. But, I have
discovered through the years that the regular rice is far better.
4 servings
.
.*Angelique*
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