Creamy Rice Pudding
- Yield 8 to 10 servings
A great use for left-over rice.
Ingredients
- 3 -- eggs
- 1 cup sugar
- 2 cups milk
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon vanilla
- 1/3 cup rice, cooked
- 1/2 to 1 cup raisins (optional)
- -- nutmeg to taste
Instructions
- Preheat oven to 325F. Beat eggs, add sugar and beat well. Add milk, cornstarch and vanilla; mix well. Stir in rice, raisins and nutmeg. Pour in 8-inch square baking dish and set in a pan containing 1-inch water. Bake for 2 hours.
Recipe reprinted with permission from the Junior League of Hampton Roads Virginia Hospitality (Junior League of Hampton Roads, Inc., Newport News, Virginia, 1975).
