Rice Pudding

Recipe Ingredients

1/2 cup	80g / 2.8oz	Rice - raw
3/4 teaspoon	3.8ml	Salt
2 cups	474ml	Water - boiling
3 1/2 cups	829ml	Milk
3		Egg
1/3 cup	65g / 2.3oz	Sugar
2 teaspoons	10ml	Vanilla extract
1/2 cup	80g / 2.8oz	Raisins
2 tablespoons	30ml	Butter - melted
1		Nutmeg ::>

Recipe Instructions

Cook the rice in the salted water for 15 minutes.

Drain, then add the milk. Beat the eggs, then add the sugar, vanilla, raisins, butter and rice mixture.

Pour into a 2 quart casserole; place in a pan of water. Bake in a 325F oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat to 300F. and bake 1 hour longer or until a knife inserted in the center comes out clean.

The recipe of from Jennie Grossinger's "The Art of Jewish Cooking." Serve warm or cold.

. Note: Leftover cooked rice can also be used for this.

Source:
The Greenbrier Hotel, White Sulphur Springs, WV

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