Creamy rice pudding (prodigy)

4 Servings

Ingredients

Quantity Ingredient
⅓ cup Short grain rice, uncooked
½ cup Whipping cream
1 quart Milk
½ cup Sugar
⅛ teaspoon Nutmeg; -=OR=- Vanilla
3 tablespoons Butter or margarine

Directions

PREHEAT OVEN TO 300F. Sprinkle rice evenly over the bottom of a buttered 1½-quart casserole. Mix milk and sugar, pour over rice, sprinkle with nutmeg and dot with butter. Bake, uncovered, 2 hours, stirring every 15 minutes for the first 1 ½ hours, until lightly browned. Remove from oven and stir in whipping cream. Bake another ½ hour.

Makes 4 to 6 Servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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