Rice Pudding
This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA.
Source and licence
"Rice Pudding" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rice_Pudding, revision 4522360), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rice_Pudding&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522360
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2.8 liters (12 cups or 94 fl oz or ¾ gallon) milk
- 4 eggs
- 155 g (⅔ cup / 5 ½ oz) white granulated sugar
- 680 g (3 cups / 24 oz) cooked rice (brown rice works as well as, if not better than, white rice)
- 220 g (1 cup / 8 oz) raisins or Zante currants, if desired
- Cinnamon, to taste
- Nutmeg, to taste
- Vanilla extract, to taste
- ⅛ tsp ground cardamom or to taste (optional)
Method
- 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).