Name: Creamy Rice Pudding
Yield: 4 servings
Ingredients: 2 tablespoons melted butter, and; margarine; 12 cup uncooked long-grain rice; 12 cup sugar; 12 teaspoon ground nutmeg; 1 quart milk; 2 cups half-and-half; 2 teaspoons vanilla; 34 cup dark raisin; cream

Servings: 4 persons

2 tablespoons melted butter, and
margarine
12 cup uncooked long-grain rice
12 cup sugar
12 teaspoon ground nutmeg
1 quart milk
2 cups half-and-half
2 teaspoons vanilla
34 cup dark raisin
cream

1
Soak top and bottom of 3 1/4-quart (3.25 L) clay cooker in water about 15 minutes; drain.
2
Pat dry and brush both sides of cooker with butter.
3
Combine rice, sugar, salt, nutmeg, milk, half-and-half and vanilla in cooker.
4
Place covered cooker in in cold oven.
5
Set oven at 350 degrees F or 180 degrees Celsius Bake 1 hour; stir in raisins.
6
Bake covered, stirring once or twice in the first hour, until pudding is crusty, about 2 hours.
7
Remove cover; bake until top is brown, 8 to 10 minutes.
8
Serve warm or cold; pour cream over each serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Creamy Rice Pudding

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