| Rice Pudding
Adapted from Betty Crocker's 40th Anniversary Cookbook2 eggs
1/2 cup sugar
1/2 cup raisins or dried cranberries
2 cups milk
1/2 teaspoon vanilla
1/4 teaspoon salt
2 cups hot cooked rice
ground nutmeg |
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Heat oven to 325ºF. Beat the eggs in a ungreased 1-1/2 quart casserole. Stir in sugar, raisins, milk, vanilla, salt and hot rice. Sprinkle with nutmeg. Bake uncovered 50 to 60 minutes, stirring occasionally. Test doneness with knife; if clean remove from oven. Serve warm or cold. Best served with cream. Refrigerate any leftovers. |
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