Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

BAKED RICE PUDDING




Source of Recipe


newsletter on the internet


List of Ingredients




2/3 c. rice
2 qts. rich milk
2/3 c. sugar
1/4 tsp. salt
1 c. seedless raisins (optional)
1 tsp. vanilla
3 drops lemon extract (optional)


Recipe




Wash rice and place in large baking pan or dish. Add milk, sugar, salt, and raisins (if used) and stir until sugar is dissolved. Bake in slow oven (325 degrees) about 2 hours or until rice is very tender. A brown scum forms over the pudding from time to time and this is repeatedly stirred under (every 15 minutes for 45 minutes) this giving the creamed - like flavor. Add vanilla and lemon extract (if used) the last time the pudding is stirred. Allow last scum to remain over pudding when cooking. A rich creamy consistency makes cream or other topping unnecessary. Serve warm or cold. Serves 6-8. Can serve with a cream-whip topping.