Re: ISO: rice pudding

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: : : I'm looking for a great, tried and true recipe for rice pudding. I've tried a couple that have failed miserably...any tips would be much appreciated as well! Thanks in advance...you all have saved me on more than one occasion now! Carrie : : ========================================= : : OLD FASHION RICE PUDDING : : -------------------------------------------------------------------------------- : : 2/3 c. uncooked regular rice : : 2 eggs or 4 egg yolks : : 1/2 c. raisins : : 1/2 tsp. vanilla or 1 Tbsp. : : grated orange peel : : 1/4 tsp. salt : : 1 1/3 c. water : : 1/2 c. sugar : : 2 c. milk : : ground nutmeg : : Heat rice and water to boiling, stirring once or twice; : : reduce heat. Cover and simmer 14 minutes. (Do not lift cover : : or stir.) All water should be absorbed. Heat oven to 325 degrees. : : Beat eggs in ungreased 1 1/2 quart casserole. Stir in sugar, : : raisins, milk, vanilla, salt and hot rice; sprinkle with : : nutmeg. Bake uncovered, stirring occasionally, until knife : : inserted halfway between center and edges comes out clean, 50 : : to 60 minutes. Serve warm or cold and, if desired, with cream. : : Refrigerate any remaining pudding immediately. : : Bread-Nut Rice Pudding: Stir in 1 cup finely chopped : : nuts with the raisins. Butter casserole; sprinkle bottom and : : sides with finely chopped bread crumbs. : : -------------------------------------------------------------------------------- : Thanks Sherry! I can't wait to make it...and I'll let you know : how it turns out! Thanks again!

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