This recipe I copied from Mom's collection before I left for college the first time ten or so years ago. Who knows if it is accurate or not. I have only made it twice in that time. The first time I remember it being satisfactory, but this time something was left wanting. Perhaps because I left out the "optional" sugar...
Still, in theory, in memory, I like this rice pudding better than any other rice pudding I have ever encountered. I love the firm yet creamy texture and the skin that grows on top of the pudding from the spices. It is one of my favorite things to eat for breakfast, ever.
Ingredients:
3/4 - 1 C. raw rice, cooked
1 C. sugar (optional)
4 C. milk
1 T. butter
1-2 tsp. vanilla
2-4 eggs, beaten well
cinnamon & nutmeg to taste
Directions:
1. Mix everything together in a big bowl and transfer to a big lightly buttered casserole dish.
2. Put your casserole dish in a water bath in the oven at 325F and bake it for 1.5-2 hours, stirring every half hour. Cool in the fridge.
Notes: I think next time I will cook it only 1.5 hours and add the 2/3-full sugar and also a little bit of salt.
Still, in theory, in memory, I like this rice pudding better than any other rice pudding I have ever encountered. I love the firm yet creamy texture and the skin that grows on top of the pudding from the spices. It is one of my favorite things to eat for breakfast, ever.
Ingredients:
3/4 - 1 C. raw rice, cooked
1 C. sugar (optional)
4 C. milk
1 T. butter
1-2 tsp. vanilla
2-4 eggs, beaten well
cinnamon & nutmeg to taste
Directions:
1. Mix everything together in a big bowl and transfer to a big lightly buttered casserole dish.
2. Put your casserole dish in a water bath in the oven at 325F and bake it for 1.5-2 hours, stirring every half hour. Cool in the fridge.
Notes: I think next time I will cook it only 1.5 hours and add the 2/3-full sugar and also a little bit of salt.
No comments:
Post a Comment