Pennsylvania Dutch Rice Pudding |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
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So easy, so creamy and so good. From my well worn copy of Best-Loved Pennsylvania Dutch Recipes. My DH and I ate at a restaurant yesterday where I had one bite of their terrible rice pudding - what a shame! There is no excuse for that since a good rice pudding is easy to make as long as you check on it every 15 minutes. The first time I made this I thought there was a typo since it looks like so little rice and so much milk, but the rice fluffs big time! Ingredients:
3 tablespoons rice, uncooked (not quick cooking) |
4 tablespoons sugar |
4 cups milk (a bit more if needed) |
2 teaspoons vanilla extract |
1/2 cup raisins (optional) or 1/2 cup craisins (optional) |
Directions:
1. Preheat oven to 300 degrees.
2. Mix all ingredients in a casserole dish.
3. Bake for 2 hours, stirring every 15 minutes. Add more milk if mixture becomes dry.
4. Cool.
5. Cover with plastic wrap to prevent a skin from forming and refrigerate.
6. Wonderful when sprinkled with a little cinnamon-sugar (no need to buy the expensive variety, make your own by mixing 1/2 cup sugar with 1 tablespoon cinnamon and store in a small jar).
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