This recipe is very close to one I've used for years - looks a little better, can't wait to try it! (Replacing half the eggs with egg substitute might a wise change to it). Betsy Date: Sat, 5 Nov 1994 19:02:30 -0500 From: Deborah Kirwan Subject: Re: Rice (or ANY) pudding recipe? Most rice pudding recipes have you start with cooked rice (probably on the premise that the reason you are making rice pudding is that you have leftover rice on hand). But my favorite rice pudding uses milk to cook the rice. I think it tastes richer (and I'm always looking for ways to get more calcium into my diet). This recipe is from a New Orleans cookbook, La Bouche Creole by Leon E. Soniat, Jr. (Remarks in parentheses are mine.) Rice Pudding 1 cup uncooked rice 1 quart milk 8 tbsp butter (I use way less) 3/4 cup sugar 1 tsp vanilla 1/2 cup raisins 5 eggs, beaten 1 tsp. grated lemon rind 1 tsp. cinnamon (salt to taste) Combine rice and milk. Bring to a boil, cover, and cook over low heat until rice is tender. Add the butter, sugar, vanilla, lemon rind, raisins, and eggs. Pour into a buttered 2-quart casserole dish. Sprinkle with the cinnamon and bake at 350 degrees F for about 25 minutes. This will serve between six and eight.
|