| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| OLD TIME RICE PUDDING | |
|
1 1/2 c. water 1/3 c. regular rice, uncooked or 1 c. leftover cooked 1 (13 oz.) can evaporated milk or 2 c. milk 1/2 c. dark or white seedless raisins 3 egg yolks 1 c. sugar 1 tsp. vanilla 1/4 tsp. salt 2 tbsp. butter, softened 1/2 tsp. ground nutmeg Bring water to boil in saucepan over high heat. Stir in 1/3 cup uncooked rice and cover tightly. Reduce heat to low and cook until rice is tender. In a large bowl beat egg yolk and blend in sugar, vanilla, milk, salt, softened butter, raisins and cooked or left over rice. Pour into a buttered oblong 1 1/2 quart casserole and sprinkle top with nutmeg. Bake in preheated 325 degree oven for 45 to 50 minutes or until firm. A silver knife inserted near center should come out clean. Cool on wire rack. | |
| 1 review | Add review Share |
Related 
recipes
recipesSUPPORT THIS RECIPE BY SHARING | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
recipe reviews #87413
Ann (California) says:
This recipe has been used in my family by my mom forever. I however use the whole egg, soak the raisins in warm-hot water for a few minutes, warm up the milk, and mix in the eggs last. My mom uses less rice and more milk and the result is a creamy custard on top. I never measure anything, just by sight, it is wonderful warmed up with cream. works great in lunches. Great comfort food! NO CINNAMON - it changes the flavor drastically!
| ADD YOUR REVIEW |
Related recipe search
recipe search| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables