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Cook'n with Betty Crocker 
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Rice Pudding |
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Serves: 8 Print this RecipeWhy not enjoy rice pudding for breakfast as well as dessert? This is comfort food for any time of day. 1/2 cup uncooked regular long grain rice 1 cup water 2 eggs or 4 egg yolks 1/2 cup sugar 1/2 cup raisins or chopped dried apricots 2 1/2 cups milk 1 teaspoon vanilla extract 1/4 teaspoon salt Ground cinnamon, or nutmeg Whipped cream, if desired 1. Heat rice and water to boiling in 1 1/2-quart saucepan, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed. 2. Heat oven to 325°. 3. Beat eggs in ungreased 1 1/2-quart casserole. Stir in sugar, raisins, milk, vanilla, salt and hot rice. Sprinkle with cinnamon. 4. Bake uncovered 45 minutes, stirring every 15 minutes. (Overbaking may cause pudding to curdle.) Top of pudding will be very wet and not set. 5. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with whipped cream. Refrigerate remaining dessert. 1 SERVING: Calories 195 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 60mg; Sodium 115mg; Carbohydrates 37g (Dietary Fiber 0g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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