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English Rice Pudding

Yield Makes 18 servings
Shirley Petter got this recipe from her mother, Kitty Stipp.


  • 3 cups cooked long grain rice
  • 2 cups hot milk
  • 2 cups hot whipping cream
  • 4 eggs, lightly beaten
  • 1 1/2 cups sugar
  • 1 cup raisins
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons butter or margarine, cut up
  • 1/4 teaspoon ground nutmeg
  • Lemon Sauce (optional)

How to Make It

  1. Stir together first 8 ingredients until thoroughly blended. Pour into a greased 13- x 9-inch baking dish; dot with butter, and sprinkle evenly with nutmeg. Place dish in a large baking pan; add hot water to a depth of 1 inch.

  2. Bake at 350° for 1 hour or until lightly browned and set. Cool slightly, and cut into squares. Serve with Lemon Sauce, if desired.