Loading...This recipe is from the 1947 Culinary Arts Institute Encyclopedic Cookbook.
Difficulty: Easy
Servings: 6
Cook Time: 3 hoursIngredients
1/2 cup rice
1 quart milk
1/2 tsp cinnamon or nutmeg
1/2 cup sugar (white or brown)
1/2 tsp salt
Directions
Wash rice, add remaining ingredients and pour into greased baking dish.
Bake at 275F for 3 hours.
Optional: Add 1/2 cup raisins or 2 eggs during last 1/2 hour.
Categories: Beans, Grains & Rice, Desserts, Old-Fashioned, Other Breakfast, Puddings & Custards
Submitted by: cindyp on January 16, 2011
bonita says:
Wow this is great, Ever since rice has become a go to grain, I’ve been searching for the rice pudding my mother used to make. All I could remember was a quart of milk and raw rice, no custard, no leftovers, just rice and milk in the oven. Just could not figure out the proportions!
On February 6, 2011 at 5:28 am