Every time my son Ryan (born in 1990!) goes to Gramma Sue's house, or whenever she visits us, the first order of business for her is to make Rice Pudding for Ryan. Now Dawson is in on it too. It's a great tradition, and a fantastic dessert. Also, it's a superb breakfast reheated. Serve it whipped cream and you'll be pretty darn happy.
Ingredients
Directions
Preheat oven to 350 degrees.
On the stove, bring water to boil; stir in rice and salt. Cover and simmer 30 minutes until water is absorbed.
Add milk and boil gently, stirring occasionally, until mixture thickens slightly, about 5 minutes.
Combine eggs, sugar and vanilla in bowl. Gradually stir into rice mixture; mix well.
Pour into a greased 1-1/2 qt. (3 qt., if doubled) casserole. Stir in raisins and sprinkle with cinnamon.
Bake uncovered, for 45 to 50 minutes. Test for doneness by inserting a knife - if it comes out clean, you are done!
Ingredients
Directions
Preheat oven to 350 degrees.
On the stove, bring water to boil; stir in rice and salt. Cover and simmer 30 minutes until water is absorbed.
Add milk and boil gently, stirring occasionally, until mixture thickens slightly, about 5 minutes.
Combine eggs, sugar and vanilla in bowl. Gradually stir into rice mixture; mix well.
Pour into a greased 1-1/2 qt. (3 qt., if doubled) casserole. Stir in raisins and sprinkle with cinnamon.
Bake uncovered, for 45 to 50 minutes. Test for doneness by inserting a knife - if it comes out clean, you are done!
