Rice pudding *** hgps42a
Rice Pudding Jewish
Last updated 6/12/2012 1:20:22 AM. Recipe ID 52082. Report a problem with this recipe.
Title: Rice pudding *** hgps42a
Categories: Desserts, Jewish, Puddings
Yield: 6 Servings
1/2 c Rice; raw (i use long-grain
3/4 ts Salt
2 c Water; boiling
3 1/2 c Milk
3 ea Egg
1/3 c Sugar
2 ts Vanilla extract
1/2 c Raisins
2 tb Butter; melted
1 ds Nutmeg >>>>>
Cook the rice in the salted water for 15 minutes.
Drain, then add the milk. Beat the eggs, then add the sugar, vanilla,
raisins, butter and rice mixture.
Pour into a 2 quart casserole; place in a pan of water. Bake in a 325
degree F. oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the
heat to 300 degrees F. and bake 1 hour longer or until a knife
inserted in the center comes out clean. >>>> The recipe of from
Jennie Grossinger's "The Art of Jewish Cooking." Serve warm or cold.
. Note: Leftover cooked rice can also be used for this. FROM: ANN
PUCKETT (HGPS48A) It is just like the one I used to make (me)
Didn't find the recipe you were looking for? Search for more here!