Rice Pudding 3
INGREDIENTS:
1/2 c Water 1/4 t Salt
1/2 c Uncooked instant rice 1 1/2 c Milk, scaled
3 ea Slightly beaten eggs 1/2 c Raisins
1/2 c Sugar 1 x Cinnamon
2 t Vanilla
1/2 c Water 1/4 t Salt
1/2 c Uncooked instant rice 1 1/2 c Milk, scaled
3 ea Slightly beaten eggs 1/2 c Raisins
1/2 c Sugar 1 x Cinnamon
2 t Vanilla
Heat oven to 350F. Heat water to boiling, remove from heat; stir in rice and raisins.l Cover and let stand 5 minutes. Blend eggs, sugar, vanilla and salt. Gradually stir in milk. Mix in rice and raisins. Pour into and ungreased 1-1/2 qt. casserole dish, sprinkle with cinnamon. Place the casserole in a square pan and pour very hot water (1-1/4" deep) into pan. Bake about 70 minutes or until knife inserted in center comes out clean. Remove casserole from water. Serve pudding warm or cool. A hearty pudding that calls for instant rice.
Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted
Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted