Plain old-fashioned rice pudding

3 - 4

Ingredients

Quantity Ingredient
4 cups Milk
¾ cup Sugar
1 pinch Salt
2 tablespoons Butter
3 tablespoons Uncooked rice (not instant, and not washed; Uncle Ben's converted is fine)
½ teaspoon Vanilla extract
⅓ cup Raisins or currants
Cinnamon and/or nutmeg (preferably freshly grated)

Directions

Adjust rack to center of oven. Preheat oven to 300 F. In a 5- to 6-cup ovenproof casserole, preferably shallow, mix milk, sugar, salt, butter, and the rice which must be measured carefully. (Just a bit too much will make the pudding heavy.) Bake uncovered for 2 hours, stirring occasionally - at least three or four times, or more, if you wish. Add vanilla and raisins or currants. Stir well. Sprinkle a bit of cinnamon and/or nutmeg over the top.

Bake 1 hour longer without stirring, in order to let a "skin" form on top.

Remove from oven. The pudding will sink slightly. Cut around the edge so that the "skin" will sink down with the pudding. Serve while slightly warm, at room temperature, or chilled. Spoon into dessert bowls and pass a pitcher of very cold heavy cream.

Recipe is from _Maida Heatter's Book of Great Desserts_.

Posted to EAT-L Digest 14 Dec 96 From: Felicia Pickering <MNHAN063@...> Date: Sun, 15 Dec 1996 09:58:54 EST

Related recipes