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United States / Dessert
Wikibooks
Rice Pudding
This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA.
Ingredients
Servings
- milk, 12 cups or 94 fl oz or 3/4 gallon2.8 L
- egg4
- granulated sugar, white; 2/3 cup / 5 1/2 oz155 g
- rice, cooked; 3 cups / 24 oz; brown rice works as well as, if not better than, white rice680 g
- raisins or Zante currants, or Zante currants; optional; 1 cup / 8 oz220 g
- cinnamon, to taste
- nutmeg, to taste
- vanilla extract, to taste
- cardamom, ground; or to taste; optional1/8 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Preheat the oven to 165°C (325°F or Gas Mark 3).
Mix milk, eggs, sugar in a large (about 3-liter or 3-quart) casserole dish until thoroughly mixed and frothy.
Mix in cinnamon, nutmeg and vanilla.
Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
Place casserole in a larger baking pan with about 2.5 cm (1 inch) of water. This will keep the bottom from cooking too fast and burning.
Bake in oven until set (about 1.5 hours).
