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Recipe: Creamy Rice Pudding (Borden's recipe card, 1960's)

Desserts - Puddings, Gelatin
CREAMY RICE PUDDING

"Watch the family eat this up with glee. They're sure to say they never knew rice pudding could be so wonderful!"

1/2 cup uncooked rice, washed
3 cups boiling water
1 1/2 teaspoons salt
1 1/3 cups (15 oz. can) sweetened condensed milk
1/2 cup raisins (optional)
1 or 2 eggs, slightly beaten (optional)*
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

Put rice, water and salt in top of double boiler. Cover and put over bottom of double boiler containing rapidly boiling water. Cook until rice is tender, about 40 minutes.

Stir in sweetened condensed milk and raisins. If eggs are not used, continue heating over rapidly boiling water until mixture thickens slightly, about 12 minutes. If eggs are used, reduce heat and add eggs slowly while stirring rapidly; continue to heat until mixture coats a spoon, about 6 minutes.

Remove from heat and stir in vanilla and nutmeg. Serve warm or cold.

*The eggs make a thicker, richer pudding.

Makes 8 servings, 1/2 cup each
From: Faith's Collection at Recipelink.com
Source: Borden's Eagle Brand recipe card, 1960's
MsgID: 019225
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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