Nifty Fifties Rice Pudding Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Rice, long grain, raw
2 large: Egg, slightly beaten
1 1/2 cup: Milk,
1 1/2 cup: Heavy cream,
1/3 cup: Sugar, granulated
2 tsp: Lemon peel, grated
2 tsp: Orange peel, grated
1/4 tsp: Vanilla,
1/8 tsp: Salt,
1/2 cup: Sultanas,
1/2 tsp: Cinnamon, ground
Whipped cream, (opt)
Directions:
This was the oldest standby in the restaurant business and was
adopted by the diners when the car became available to all.
Prepare the rice in 1 1/2 cups of water according to package
directions.
Meanwhile heat the oven to 350 degree F. Grease an 8 inch square
baking dish. In a large bowl combine the eggs, milk, cream, sugar,
grated peels, vanilla, and salt beating until well blended. Stir the
raisins into the rice and spoon the rice mixture into the prepared
baking dish. Pour the egg mixture over the rice and sprinkle with the
cinnamon. Place the baking dish in the oven in a larger baking pan
filled with enough hot water to come halfway up the sides of the
baking dish. Bake for 45 minutes until pudding is almost set,
stirring once after 10 minutes and again 15 minutes later. Remove the
baking dish from the larger pan and cool on a wire rack, cooling
until cold. Refrigerate, covered, at least 3 hours or overnight until
the pudding is firm. Serve with whipped cream, if desired.
Each serving (without whipped cream) contains:
From The Redbook Magazine January 1986
Source from luhu.jp
adopted by the diners when the car became available to all.
Prepare the rice in 1 1/2 cups of water according to package
directions.
Meanwhile heat the oven to 350 degree F. Grease an 8 inch square
baking dish. In a large bowl combine the eggs, milk, cream, sugar,
grated peels, vanilla, and salt beating until well blended. Stir the
raisins into the rice and spoon the rice mixture into the prepared
baking dish. Pour the egg mixture over the rice and sprinkle with the
cinnamon. Place the baking dish in the oven in a larger baking pan
filled with enough hot water to come halfway up the sides of the
baking dish. Bake for 45 minutes until pudding is almost set,
stirring once after 10 minutes and again 15 minutes later. Remove the
baking dish from the larger pan and cool on a wire rack, cooling
until cold. Refrigerate, covered, at least 3 hours or overnight until
the pudding is firm. Serve with whipped cream, if desired.
Each serving (without whipped cream) contains:
From The Redbook Magazine January 1986
Source from luhu.jp
Tags
Desserts