Rice Pudding by Nita

Discussion in 'Food and nutrition' started by SSMNITA, Jan 25, 2004.


    SSMNITA Guest

    Rice Pudding by Nita

    2/3 cup white rice (preferably short grain rice) 3 cups boiling water 1 teaspoon table salt 1 cup
    granulated sugar 4 or 5 Tablespoons Pure Butter (NOT margarine)
    3/2 teaspoon table salt 3 whole fresh eggs, beaten 2 cups whole sweet milk mixed with Half & Half or
    heavy cream (or Sweetened Condensed Milk*) 1 teaspoon Pure Vanilla Extract Approximately 1/8
    teaspoon grated fresh nutmeg 2 Tablespoons Orange Juice Concentrate, or Juice and grated rind/zest
    of a fresh lemon (optional)

    In a heavy sauce pan, boil together the rice, water, salt. Cook until just tender. Drain and rinse
    rice. Preheat Oven: 350 degrees F. Butter a 2 quart baking dish In a large bowl, combine and cream
    together the sugar, butter and salt. In another bowl, combine and add to the creamed mixture: eggs,
    beaten into milk and Half & Half. Add the vanilla extract, grated fresh nutmeg, Orange Juice
    Concentrate, or juice and grated rind/zest of a fresh lemon (optional) Pour mixture over cooked rice
    and mix in well. Pour into buttered baking dish and dust with a bit more grated fresh nutmeg if
    desired. Bake at 350 degrees F. for 50 minutes to 1 hour or until lightly brown on top. When ready
    to serve, dust with powdered white Confectioner's sugar if desired. Serve warm.


    A traditional dessert in the South, Rice Pudding is also served as an elegant dessert in Europe and
    it is said to be "highly esteemed."

    * If using Sweetened Condensed Milk, add less sugar, adjusting for its sweetness..

    Another recipe by Nita Holleman
    Rec.food.recipes is moderated by Patricia Hill at [email protected]
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/