Saturday, September 22, 2007


1 cup rice
2 cups water
2 cups milk*
6 eggs, well beaten
1 cup sugar
½ cup melted butter
1 tsp salt
2 tsp vanilla
2 cups milk
2 cups milk
ground or stick cinnamon

Cook rice in water in double boiler until water is Absorbed. Then add 2 cups milk to rice in double boiler and cook until almost done. Beat 6 eggs. Add sugar, melted butter, salt, and vanilla, and 2 cups milk. Combine rice and egg mixture in large casserole. Add 2 more c. milk
(6c of milk all together). Bake 325 degrees for 1 hour. (Test to see if pudding is done by cutting a knife through it. Pudding is done when a knife comes out clean) Cinnamon may be added before baking if desired. Raisins or dried cranberries may be added before baking

*2% or whole milk works best. Skim & 1% can get runny
**This recipe can easily be cut in half as well!
***Additional Tip: If you like a little more custard, you can bake the pudding in a pan of water. This slows the cooking a bit creating more custard.


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