Pennsylvania Dutch Rice Pudding

Submitted by Kat's Mom

"So easy, so creamy and so good. From my well worn copy of Best-Loved Pennsylvania Dutch Recipes. My DH and I ate at a restaurant yesterday where I had one bite of their terrible rice pudding - what a shame! There is no excuse for that since a good rice pudding is easy to make as long as you check on it every 15 minutes. The first time I made this I thought there was a typo since it looks like so little rice and so much milk, but the rice fluffs big time!"

 

• Ready In: 2hrs 10mins
• Ingredients: 5
• Serves: 8

ingredients

• 44.37 ml rice, uncooked (not quick cooking)
• 59.16 ml sugar
• 946.36 ml milk (a bit more if needed)
• 9.85 ml vanilla extract
• 118.29 ml raisins (optional) or 118.29 ml craisins (optional)

directions

1. Preheat oven to 300 degrees.
2. Mix all ingredients in a casserole dish.
3. Bake for 2 hours, stirring every 15 minutes. Add more milk if mixture becomes dry.
4. Cool.
5. Cover with plastic wrap to prevent a "skin" from forming and refrigerate.
6. Wonderful when sprinkled with a little cinnamon-sugar (no need to buy the expensive variety, make your own by mixing 1/2 cup sugar with 1 tablespoon cinnamon and store in a small jar).