Rice Pudding With Currants

Oxmoor House
12 servings


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3 cups cooked regular rice
3 cups milk
2 tablespoons butter or margarine
2 eggs, beaten
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup currants
1/2 teaspoon vanilla extract


Combine rice, milk, and butter in a large saucepan. Stir in eggs. Combine sugar and cinnamon, stirring until well blended. Add sugar mixture to rice mixture. Cook over medium heat, stirring constantly, 20 minutes or until liquid is absorbed.

Stir in currants and vanilla. Cool slightly. Spoon into a large serving bowl. Serve warm or cold.

Created date

February 2010