Liver Pudding Recipe Recipe

Name: Liver Pudding Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. water; 1 teaspoon salt; 1 c. raw rice; 1 sm. onion, minced; butter; 1 1/2 c. lowfat milk; 1 pound raw liver, chopped; 1/4 c. molasses; 1 teaspoon grnd ginger; 1/4 teaspoon white pepper; 1 teaspoon dry marjoram; 1/2 c. seedless raisins; 1 egg, beaten; 1/2 c. dry bread crumbs

Servings: persons

2 c. water
1 teaspoon salt
1 c. raw rice
1 sm. onion, minced
butter
1 1/2 c. lowfat milk
1 pound raw liver, chopped
1/4 c. molasses
1 teaspoon grnd ginger
1/4 teaspoon white pepper
1 teaspoon dry marjoram
1/2 c. seedless raisins
1 egg, beaten
1/2 c. dry bread crumbs

1
Bring water to boil, add in salt and gradually pour in the rice.
2
Cook, covered over low heat for 15-20 min till water is absorbed.
3
Cold slightly.
4
Brown onion in 1 Tbsp.
5
butter.
6
Add in lowfat milk, liver, onion, molasses, spices and raisins to the rice.
7
Fold in egg.
8
Pour into well-greased casserole.
9
Sprinkle with bread crumbs and dot with butter.
10
Bake at 350 degrees for 20 min or possibly till hard.
11
Serve with lingonberry or possibly cranberry sauce or possibly jam and melted butter to pour over.
12
4-6 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 c. water, 1 teaspoon salt, 1 c. raw rice, 1 sm. onion, minced, and more.

Yes, Liver Pudding Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Liver Pudding Recipe

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