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To die for rice pudding

Rich rice pudding"


1/2 cup long grain rice
1 cup water
2 eggs
1/2 cup sugar
1/2 cup raisins or dried apricots
2 1/2 cups whipping cream
1 tsp vanilla
1/4 tsp. sald
ground cinnamon or nutmeg. whipped cream to serve with


Heat the rice and water to boiling in a sauspan, stirring once or twice. Reduce heat to low,cover and simmer for 14 minutes. DO NOT LIFT THE COVER. All the water syhould be absorbed.
Heat oven to 325°. Beat eggs in an ungreased 1 1/2 quart casserole. Stire in sugar, raisins (or apricots) heavy cream, vanilla, salt and hot rice. Sjprinkle with cinnamon. Bake uncovered for 45 minutes stiring every 15 minutes. Top of pudding will be very wet and not set. Do not over bake, this may cause the pudding to curdle. Renive frin iveb, Stir well and let stand for 15 minutes Enough liquid will be absorbed to make puddy ceamy. Serve warm or cover and refrigerate for about 3 hours or until chilled. Serve withwhipped cream.

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Nutritional Information
Per Serving

no nutrition information available

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