Old Fashioned Rice Pudding

This recipe for Rice Pudding is from Mary Eleanor Williams Bailey
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2 cups cooked rice
1/2 cup water
2 cups milk
2 beaten eggs
1/3 - 1/2 cup sugar
1 rsp vanilla
Measure 2 cups cooked Uncle Ben's rice into saucepan Add 1/2 cup water, cover and simmer until all water is absorbed (2 to 3 minutes) Add 2 cups milk and boil gently while stirring for 5 minutes or until mixture thickens Add milk-rice mixture slowly to bowl containing 2 beaten eggs, 1/3 to 1/2 cup sugar and 1 tsp vanilla

Mix well and pour into 1 + 1/2 quart greased casserole

If desired, sprinkle with nutmeg or cinnamon or add 1/4 cup plumped raisins (steamed in water and drained)

Place casserole in pan containing 1 inch of hot water

Bake in preheated oven at 350 for 45 to 50 minutes or until a knife inserted comes out clean

Compilation and revisions Copyright © 2007 Clifford Neuman