What a wonderful aroma to smell; the baking of a rice pudding in the oven. Even
folks who don't like rice can enjoy this toothsome dessert. The "secret"
to a perfect rice pudding is the turning and scraping! Have a bite for me and enjoy!
Your Host, Brad
1/3 cup uncooked rice
4 cups milk, scalded
1/4 tsp salt
1/4 cup sugar
2 Tbl butter
Combine all ingredients (except nutmeg) in a flat baking dish
(8x8) and place in a slow oven (300°F) and bake for 1 1/2 hours, or until rice is tender
and pudding is thick and creamy, not dry.
Stir every 15 minutes with a fork, carefully turning under the
brow top and scraping the edges down.
Serve hot or cold and sprinkle top with nutmeg. Makes 5
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