For a firmer pudding, use 1/2 cup of rice. For a richer pudding, stir in 1 or 2 well-beate4n eggs 30 minutes before the pudding is done.
- 4 cups milk
- 2/3 cup sugar
- 1/4 cup uncooked rice (not quick-cooking)
- 1/2 tsp salt
- 1 tsp vanilla or a dash of nutmeg or the grated rind of 1/2 lemon
Put the above ingredients in a casserole. Bake, uncovered, 3 hours at 300 degrees. During the first hour, stir three times with a fork so that the rice will not seetle. After the first hour, stir in 1/2 cup raisins, dates or figs cut in small pieces.
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Source: Fannie Farmer Cookbook
Submitted By: Chris G.
Old Fashioned Rice Pudding