Rice Pudding

Submitted by Rhonda Scheurer

"Modified from the Victorian Epicure Vol 4 recipe book - very yummy!"

 

• Ready In: 2hrs 40mins
• Ingredients: 6
• Serves: 8

ingredients

• 1⁄3 cup short-grain rice
• 3 cups hot milk
• 1⁄2 cup sugar
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1⁄4 teaspoon victorian epicure poudre douce

directions

1. Preheat oven to 250°F.
2. Butter your casserole dish.
3. Mix rice, milk, sugar and butter and pour into casserole dish.
4. Bake uncovered for 2 1/2 hours (stir every 30 minutes).
5. Remove from oven and stir in the vanilla.
6. Sprinkle Poudre Douce on top.
7. If desired, sprinkle some fruit or slivered almonds.

Reviews

[LuvSpices]

I always thought my Mom had the best recipe which I learned, and then a friend suggest I try it with some Victorian Epicure spices and I was really surprised that it tasted so much better after adding the poudre douce. Try it for yourself!

 

[Kittencalrecipezazz]

Very good! I made this tonight but tripled the recipe, I omitted the Poudre Douce and added two 1-inch pieces of cinnamon bark, and freshly grated nutmeg. I used 8 cups milk and 1 cup whipping cream for a more creamier texture. I started the cooking on top of the oven to bring the milk/cream mixture to a light boil, and then I baked mine at 350 degrees on air-convection oven, and it took just over 1 hour to bake. It was very creamy when just removed from the oven, but seemed to firm up upon sitting for a while. We enjoyed this for dessert. Thanks for posting....Kittencal:)