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| Rice Pudding
Recipe posted by Allanon |
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| Ingredients | |
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1C Long Grain white rice 1C granulated sugar 2 Tbl vanilla 6-8 eggs (more eggs = more custard on top) 2 Tbl cinnamon |
4C milk (2% or whole makes a better custard) 1C raisins (optional, dates can be substituted or both can be left out as desired) (These are the original measurements: 1 Tbl vanilla; 6 eggs; 1 Tbl cinnamon) |
| Directions | |
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Cook rice until tender (approx. 20 min). When done, drain and rinse. While rice is cooking, mix eggs, vanilla, sugar, raisins, and cinnamon in a large mixing bowl. Heat milk to almost boiling (for less clean-up, use the same pan you cooked the rice in). Remove from heat and add slowly to egg mixture. Mix well. Butter a 12" round by 3" deep casserole dish. Spread rice into the bottom of the dish. Add egg/milk mixture. Sprinkle top with nutmeg. Bake at 425 degrees for 30-40 minutes or until a knife/toothpick inserted comes out clean. Cool before serving. |
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| Notes | |
| I've also made individual servings in small bowls (4 ounces maybe). These usually take less cooking time due to the smaller volume. | |
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