I like this best warm from the oven. The raisins are all soft and everything is singing sweet comfort.
Rice Pudding
1 cup cooked rice
3/4 cup golden raisins
1 can evaporated milk
1/4 cup water
2 large eggs
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon vanilla
Combine cooked rice and raisins in a 1 quart casserole; set aside. In mixing bowl, beat together remaining ingredients until smooth; pour over rice and raisins. Place casserole in pan of hot water. Bake at 350 for 50 to 60 minutes or until custard is set. Be careful not to overcook as it will dry out. You can stir in a couple of tablespoons of butter at this point, for extra moisture and flavor. Cool and serve. Garnish with cinnamon and currants if desired.
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