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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A recipe which a made when I was around 25-years old, thought it to be fabulous and promptly lost for quite near 30 years. What a thrill to rediscover my old friend after all that time. I have committed it to my recipe card file. Read more . I refuse to lose it again. Ingredients:
1 quart whole milk |
1/4 cup rice (sometimes i up it to 1/3 cup!) |
1/2 cup sugar |
1/2 teaspoon salt |
1/2 cup raisins |
1 teaspoon vanilla |
1/4 teaspoon nutmeg |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine milk, rice, sugar and salt in a 6-cup, well-buttered casserole dish.
3. Bake, uncovered, for 2 hours.
4. Stir pudding every 1/2 hour.
5. Remove from oven after 2 hours.
6. Stir in raisins, vanilla and mutmeg.
7. Mix well.
8. Bake 1/2 hour longer without stirring.
9. Serve sprinkled with nutmeg or cinnamon and a dollop of whipped cream.
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