Cookbook:Rice Pudding

| Dessert | Rice

This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA.

Ingredients

 * 2.8 liters (12 cups or 94 fl oz or ¾ gallon) milk
 * 4 eggs
 * 155 g (⅔ cup / 5 ½ oz) white granulated sugar
 * 680 g (3 cups / 24 oz) cooked rice (brown rice works as well as, if not better than, white rice)
 * 220 g (1 cup / 8 oz) raisins or Zante currants, if desired
 * Cinnamon, to taste
 * Nutmeg, to taste
 * Vanilla extract, to taste
 * ⅛ tsp ground cardamom or to taste (optional)

Procedure

 * 1) Preheat the oven to 165°C (325°F or Gas Mark 3).
 * 2) Mix milk, eggs, sugar in a large (about 3-liter or 3-quart) casserole dish until thoroughly mixed and frothy.
 * 3) Mix in cinnamon, nutmeg and vanilla.
 * 4) Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
 * 5) Place casserole in a larger baking pan with about 2.5 cm (1 inch) of water. This will keep the bottom from cooking too fast and burning.
 * 6) Bake in oven until set (about 1.5 hours).

Notes, tips, and variations

 * Putting less milk than rice in the dish will cause the milk to evaporate, thus creating a rice dish, rather than a pudding. For every cup of rice, 0.5–1 liter (2–3 cups or 16–20 fl oz or ¼ gallon) of milk should be added.