Recipe: Caramel Rice Pudding (The Betty Furness Westinghouse Cookbook, 1954)
Desserts - Puddings, GelatinCARAMEL RICE PUDDING
1/3 cup uncooked rice
4 cups milk
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla (or dash of nutmeg or grated lemon rind)
1/2 cup seedless raisins
Preheat oven to 300 degrees F. Grease a 2-quart casserole or baking dish.
Add rice to milk with sugar, flavoring, and salt. Pour into prepared baking dish.
Bake uncovered at 300 degrees F for 3 hours. During first hour of baking, stir mixture with a fork 3 or 4 times to prevent rice from settling to the bottom of the baking dish. Stir in raisins after the first hour.
Serve warm or cold.
Servings: 4 or 5
Adapted from source: The Betty Furness Westinghouse Cookbook, 1954
1/3 cup uncooked rice
4 cups milk
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla (or dash of nutmeg or grated lemon rind)
1/2 cup seedless raisins
Preheat oven to 300 degrees F. Grease a 2-quart casserole or baking dish.
Add rice to milk with sugar, flavoring, and salt. Pour into prepared baking dish.
Bake uncovered at 300 degrees F for 3 hours. During first hour of baking, stir mixture with a fork 3 or 4 times to prevent rice from settling to the bottom of the baking dish. Stir in raisins after the first hour.
Serve warm or cold.
Servings: 4 or 5
Adapted from source: The Betty Furness Westinghouse Cookbook, 1954
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