Home Cooking Recipes
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Connie's Rice Pudding
Chef:  NanCee Maynard - Box Elder, SD          Category:  Desserts

Ingredients:
1/2 cup sugar
1 tablespoon cornstrach
2 large eggs, seperated
2-1/2 cups milk
1 tablespoon lemon juice
1/2 cup raisins
1 cup Minute Rice
1 cup boiling water












Directions: 1 cup Minute Rice to 1 cup boiling water and let stand for 5 minutes. Heat oven to 350°F. Mix 1/2 cup sugar, cornstarch and salt. Lightly beat the egg whites. Stir egg yolks into milk and add to the cornstarch mixture. Beat with mixer 1 minute. Fold in egg whites. Stir in rice, lemon juice and raisins. Place ungreased 1-1/2 quart baking dish into an empty cake pan. Pour rice mixture into baking dish and fill cake pan with boiling water 1 inch deep. Bake 90 minutes (stirring every 30 minutes) until pudding is creaming and most of liquid is absorbed. Add more water to cake pan as needed.

Notes: This is the creamiest rice pudding and so easy to make.

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