Rice Pudding
  • Cooking Time: 45
  • Servings: 4
  • 2 eggs
  • 1-1/2 cups can cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cups cooked rice
  • 1/4 cup raisins
  • 1 teaspoon nutmeg or cinnamon
  1. In a medium sized mixing bowl, combine eggs, cream, sugar and vanilla. Beat until combined but not foamy.
  2. Add spice, cooked rice and raisins and mix well. Pour rice mixture into a sprayed 1 1/2 quart casserole dish.
  3. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch.
  4. Bake, uncovered at 325° F for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean.
  5. Serve warm or chilled with a sprinkle of nutmeg or cinnamon.
  6. Serves 4
My mama used to cook extra rice for supper, so that she could make the pudding the next day. But she would have to double this recipe for all of us!