Ma's Rice Pudding
From webdude 10 years ago
- 1.75 Hours to make
- Serves 6
From my Mom's cookbook. One of my favorites as a kid and reminds me to not throw out so much. That left over white rice from Chinese take out can surely make you at least a half portion, if not a full one. Thank you SandBarSue for getting this to me. Read more I thought to share with all. Made it again last night even though I did not have coconut, yum. I'm thinking that this would be good with rum, and/or chocolate chips, dried apricots... Mmmmm See less
Ingredients
- 2 eggs, beaten shopping list
- 1/3 cup sugar shopping list
- 1/4 tsp salt shopping list
- 2 cups milk, scalded shopping list
- 1 tsp vanilla shopping list
- 1-2 cups cooked rice shopping list
- 1/4 cup coconut (sweetened, flaked) shopping list
- raisins (~1/2 cup or to taste) shopping list
- nutmeg shopping list
How to make it
- Beat together eggs, sugar, salt, scalded milk and vanilla. Stir cooked rice and coconut into milk mixture. Pour into 1 quart casserole. Sprinkle top with nutmeg. Set casserole dish in pan of water (1 inch deep) and bake in 350 degree F. oven for 1 hour 15 minutes.
- Serve warm or cold either plain or with a little cream or whipped cream.
- NOTES: Ma used a deep, glass Pyrex quart casserole dish and regular Uncle Ben’s Converted white rice. Amount of rice used depended on how much was left over from a previous night’s dinner. Sometimes there wasn't a lot so the rice pudding was more custardy.
People Who Like This Dish 3
- Good4U Perth, Canada
- clbacon Birmingham, AL
- webdude Bristol, NH
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