Nifty Fifties Rice Pudding Recipe
Nifty Fifties Rice Pudding Recipe
3/4 cup uncooked long grain rice
2 lg. eggs, lightly beaten
1 1/2 cups milk
1 1/2 cups heavy cream
1/3 cup sugar
2 t. grated lemon peel
2 t. grated orange peel
1/4 t. vanilla extract
1/8 t. salt
1/2 cup golden raisins
1/2 t. ground cinnamon
Whipped cream (optional)
Make rice in 1 1/2 cups water as package directs. Meanwhile, heat oven to 350.
Grease 8" square baking dish. In large bowl, mix eggs, milk, cream, sugar, grated lemon and orange peel, vanilla and salt. Beat until well mixed.
Stir raisins into rice. Spoon mixture into prepared baking dish.
Pour egg mixture over rice.
Sprinkle with cinnamon.
Put baking dish in oven in larger baking pan.
Fill pan with hot water to come halfway up sides of dish.
Bake 45 minutes until pudding is almost set, stirring once after 10 minutes, and again 15 minutes later.
Remove dish from larger pan to wire rack.
Cool completely.
Refrigerate, covered at least 3 hours or overnight until pudding is firm.
Serve with whipped cream if desired.
Serves 8
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