Friday, June 13, 2008

Leftover Rice Pudding

The texture of this is a little different then rice pudding made with raw rice- it is a tad more crumbly and not as ordinary rice pudding- but it is still a good way to use up extra leftover rice.

1 cup cooked rice
2 1/2 cups of milk
3 large eggs beaten
3/4 cup sugar
3/4 cup raisins
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Preheat oven 325 degrees F. Lightly grease a 9-inch glass baking dish. In a large bowl, stir together first 7 ingredients.Spoon into prepared baking dish. Place baking dish in a largepan; pour water into the pan to a depth of 1-inch. Bake 1-1/2 hours, or until lightly browned and set.Combine cinnamon and nutmeg, sift over top of pudding.Cool slightly and cut into squares to serve.

Serve topped with whipped cream

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