Creamy Rice Pudding Recipe - Cooking Index
Creamy Rice Pudding Recipe - Cooking Index
| 1/3 cup | 53g / 1.9oz | Short grain rice - uncooked |
| 1/2 cup | 118ml | Whipping cream |
| 1 | Milk | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/8 teaspoon | 0.6ml | Nutmeg or |
| 1 teaspoon | 5ml | Vanilla |
| 3 tablespoons | 45ml | Butter or margarine |
PREHEAT OVEN TO 300F.
Sprinkle rice evenly over the bottom of a buttered 1 1/2-quart casserole.
Mix milk and sugar, pour over rice, sprinkle with nutmeg and dot with butter.
Bake, uncovered, 2 hours, stirring every 15 minutes for the first 1 1/2 hours, until lightly browned.
Remove from oven and stir in whipping cream. Bake another 1/2 hour.
Makes 4 to 6 Servings
JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK
Source:
Taste of Home magazine, April '93
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