Recipe by Lady Fiona711
Here is an old Rice Pudding receipe I got from my mother, that she got from her mother, who brought it to the U.S. from Czechlosovkia. I think the Nutmeg is the secret ingredient to it's unique flavor.
Top Review by mcthomas11
More like sticky rice rather than pudding. I followed the directions as indicated. Also noted the other review regarding the top getting over browned; which it did. About half way through the baking, I had a very dark brown top on the pudding, so placed a glass lid over the dish for the rest of the time. I will not use this recipe again.
- 2 eggs, separated
- 118.29 ml granulated sugar
- 473.18 ml whole milk
- 2.46 ml salt
- 4.92 ml vanilla
- 473.18 ml steamed rice (I prefer brown rice, you can get brown rice in steamer bags in the freezer department at the store)
- nutmeg, to sprinkle over the top
Directions See How It's Made
- Separate the eggs. Putting the egg yolks in a large bowl and the egg whites in a smaller bowl.
- In large bowl mix egg yolks, sugar, milk, salt, and vanilla until well blended. Add steamed rice.
- In small bowl beat egg whites until stiff and stand in peaks.
- . Fold beaten egg whites into egg, milk mixture, pour into 1 1/2 quart baking dish. Sprinkle top with ground nutmeg.
- Bake in 350 degree oven for 60 minutes or until knife inserted in center comes out clean.
- Serve warm with Vanilla Ice Cream or cold from the refridgerator.