 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
Remember how your grandmother used to make rice pudding, simmering it for hours in rich milk with plump raisins! This clay cooker version duplicates the sweet tenderness of the rice, and the long slow baking in clay gives the pudding a tempting caramel color. Ingredients:
2 tablespoons melted butter, and |
margarine |
1/2 cup uncooked long-grain rice |
1/2 cup sugar |
1/2 teaspoon ground nutmeg |
1 quart milk |
2 cups half-and-half |
2 teaspoons vanilla |
3/4 cup dark raisin |
cream |
Directions:
1. Soak top and bottom of 3 1/4-quart (3.25 L) clay cooker in water about 15 minutes; drain. Pat dry and brush both sides of cooker with butter.
2. Combine rice, sugar, salt, nutmeg, milk, half-and-half and vanilla in cooker.
3. Place covered cooker in in cold oven. Set oven at 350 degrees F or 180 degrees Celsius Bake 1 hour; stir in raisins. Bake covered, stirring once or twice in the first hour, until pudding is crusty, about 2 hours. Remove cover; bake until top is brown, 8 to 10 minutes. Serve warm or cold; pour cream over each serving.
|
|