Rice Pudding

Ingredients

• 2 well beaten eggs
• 1/2 cup sugar
• 2 cups milk, scalded
• 1/2 teaspoon salt
• 1 1/2 cups cooked, cooled rice
• 1 cup seedless raisins
• 1 teaspoon vanilla
• Dash cinnamon
• Dash nutmeg

Method

1. 1

   Combine eggs, sugar, and salt.

2. 2

   Gradually add scalded milk.

3. 3

   Add rice, raisins, vanilla, cinnamon and nutmeg.

4. 4

   Pour into greased 1-quart casserole.

5. 5

   Set in shallow pan; pour hot water into pan 1 inch deep.

6. 6

   Bake in a slow oven (325 degrees) 1.5 hours.

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 22. The excerpt below is the record exactly as published.

Rice Pudding 2 well beaten eggs *% cup sugar 2 cups milk, scalded % teaspoon salt 1% cups cooked, cooled rice 1 cup seedless raisins 1 teaspoon vanilla Dash cinnamon Dash nutmeg Combine eggs, sugar, and salt. Gradually add scalded milk. Add rice, raisins, vanilla, cinnamon and nutmeg. Pour into greased l-quart casserole. Set in shallow pan; pour hot water into pan 1 inch deep. Bake in a slow oven (325 degrees) 1% hours. Makes 4 to 6 servings. 83. Mrs. Betty Terry Persimmon Pudding quart persimmon pulp ess pound butter cups milk Nite er Sift together: cups sugar cups flour teaspoon soda teaspoon baking powder nt wt’ NO ho Melt butter in pan you plan to use. Then pan is greased. Mix ingredients in the order given. Pour into pan (large) and bake at 350 degrees for 30-45 minutes or until set. Mrs. Herman Zimmerman Quick Caramelized Custard Beat until light: 3 eggs Add: % cup sugar and 1/8 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.