English Rice Pudding
Shirley Petter got this recipe from her mother, Kitty Stipp.
Yield: Makes 18 servings
- 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)
- 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.
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