Difference between revisions of "Old-fashioned Baked Rice Pudding I"
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* 2 teaspoons grated [[lemon peel]] | * 2 teaspoons grated [[lemon peel]] | ||
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# Combine [[rice]], [[egg]]s, [[milk]], [[granulated sugar|sugar]], [[salt]], [[vanilla]] and [[lemon peel]]; pour into buttered 2½-quart baking dish. | # Combine [[rice]], [[egg]]s, [[milk]], [[granulated sugar|sugar]], [[salt]], [[vanilla]] and [[lemon peel]]; pour into buttered 2½-quart baking dish. | ||
# Set dish in pan of hot [[water]]. | # Set dish in pan of hot [[water]]. | ||
Latest revision as of 17:07, 29 June 2012
Description
Makes 6 servings
Ingredients
- 2 cups cooked rice
- 4 eggs, beaten
- 3 cups milk
- ⅓ cup sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons grated lemon peel
Procedures
- Combine rice, eggs, milk, sugar, salt, vanilla and lemon peel; pour into buttered 2½-quart baking dish.
- Set dish in pan of hot water.
- Bake at 300°F for 1 hour.
- After 30 minutes insert spoon at edge of pudding; stir from bottom.
- Continue baking until knife inserted near center of pudding comes out clean.
- Serve hot or cold.
