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This Middle-Eastern dessert features Rice; raw (i use long-grain, Salt, Water; boiling, Milk, Egg. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Rice Pudding
Description
This Middle-Eastern dessert features Rice; raw (i use long-grain, Salt, Water; boiling, Milk, Egg. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cook the rice in the salted water for 15 minutes.
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Drain, then add the milk.
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Beat the eggs, then add the sugar, vanilla, raisins, butter and rice mixture.
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Pour into a 2 quart casserole; place in a pan of water.
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Bake in a 325 degree F.
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oven 25 minutes.
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Stir and sprinkle with nutmeg.
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Reduce the heat to 300 degrees F (149&# 194;°C).
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and bake 1 hour longer or until a knife inserted in the center comes out clean.
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>>>> The recipe of from Jennie Grossinger's "The Art of Jewish Cooking." Serve warm or cold.
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Note: Leftover cooked rice can also be used for this
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 625.0kcal
- % Daily Value *
- Total Fat 25.7g40%
- Saturated Fat 9.6g48%
- Cholesterol 300.1mg101%
- Sodium 3892.3mg163%
- Total Carbohydrate 76.0g26%
- Dietary Fiber 6.5g26%
- Sugars 54.6g
- Protein 20.2g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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