English Rice Pudding

recipe
Shirley Petter got this recipe from her mother, Kitty Stipp.

Yield:

Makes 18 servings

Recipe from

Southern Living

Ingredients

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

Preparation

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.

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

Note:

Shirley Petter, Tollville, Arkansas,

April 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note