4 eggs, beaten
3 cup milk
1/3 cup sugar
1/4 tsp. salt
2 tsp. each vanilla extract, grated lemon zest
2 cups cooked rice
1/2 cup seedless raisins (more, if desired)
optional: whipped cream topping
3 cup milk
1/3 cup sugar
1/4 tsp. salt
2 tsp. each vanilla extract, grated lemon zest
2 cups cooked rice
1/2 cup seedless raisins (more, if desired)
optional: whipped cream topping
Heat oven to 300ºF (150ºC). Combine all ingredients (except whipped cream topping). Pour into a 2-1/2 qt. baking dish. Set dish in a pan of hot water. Bake about 1 hour. After first 30 minutes, insert spoon at edge of pudding; stir from bottom. Continue baking until knife inserted near center of pudding comes out clean. Serve hot, warm or cold. Makes 6 - 8 servings.
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