Joy of Cooking Baked Rice Pudding
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This recipe is adapted from the 1967 Joy of Cooking cookbook. I never make it with the optional raisins or dates, just a personal preference. The original recipe calls for covering the bottom and sides of the baking dish with cookie or cake crumbs, but I omit this step, as well.
- Ready In:
- 1hr
- Serves:
- Units:
ingredients
- 2 cups cooked rice
- 1 1⁄3 cups milk
- 1⁄8 teaspoon salt
- 4 -6 tablespoons sugar or 4 -6 tablespoons brown sugar
- 1 tablespoon soft butter
- 1 teaspoon vanilla
- 2 -4 eggs
- 1⁄2 teaspoon grated lemon rind
- 1 teaspoon lemon juice
- 1⁄3 cup raisins (optional) or 1/3 cup dates (optional)
directions
- Preheat oven to 325 degrees.
- Combine and beat well: milk, salt, sugar, butter, vanilla, and eggs.
- Add cooked rice, lemon rind, and lemon juice to mixture.
- Add raisins or dates (optional.).
- Pour into greased baking dish and bake for 50 minutes or until set.
- Serve hot or cold.
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@Clevergirl7
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@Clevergirl7
Contributor
"This recipe is adapted from the 1967 Joy of Cooking cookbook. I never make it with the optional raisins or dates, just a personal preference. The original recipe calls for covering the bottom and sides of the baking dish with cookie or cake crumbs, but I omit this step, as well."
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This recipe is adapted from the 1967 Joy of Cooking cookbook. I never make it with the optional raisins or dates, just a personal preference. The original recipe calls for covering the bottom and sides of the baking dish with cookie or cake crumbs, but I omit this step, as well.
