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Rice Pudding

Photo Credit
Etorres/Shutterfly
The Editors
Yield
Serves 4-5.
Category
Puddings and Custards
Course
Desserts
Preparation Method
Bake
Sources
Yankee Magazine's Great New England Recipes
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We savor old-fashioned rice pudding on so many levels! It’s a creamy, sweet comfort food at its best. Serve it hot or cold. 

If you don’t like raisins in your rice pudding, simply omit, but they seem to work in this recipe!

Ingredients
1/4 cup rice, uncooked
1 quart milk
1/2 cup sugar
1/4 teaspoon salt
1/2 cup raisins
1/2 teaspoon nutmeg
1 teaspoon vanilla
2 eggs, lightly beaten
ground cinnamon, for sprinkling
Instructions
  1. Combine all ingredients, place in a well-buttered baking dish, and place baking dish in a pan of hot water. 
  2. Bake uncovered at 350 degrees F for 2 or 3 hours, stirring every 30 minutes for first 2 hours. 
  3. Bake until rice is soft.
  4. Serve sprinkled with cinnamon.
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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

JENNIFER WENGER (not verified)

1 week 2 days ago

I noticed that other than in the title of the recipe, the recipe you posted today does not have cinnamon in it ???

Nova Kane (not verified)

1 week 2 days ago

This is similar to aroz con leche, but growing up having this for breakfast on cold days, we referred to it as "rice cereal".

Susan (not verified)

5 years 5 months ago

Wheres the rice? I would increase the rice to 1 cup for 3 cups cooked, decrease sugar to 1/4 cup and reduced milk to 3 cups.