This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA.
- 2.8 liters (12 cups or 94 fl oz or ¾ gallon) milk
- 4 eggs
- 155 g (⅔ cup / 5 ½ oz) 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)
- Preheat the oven to 165°C (325°F or Gas Mark 3).
- Mix milk, eggs, sugar in a large (about 3-liter or 3-quart) casserole dish until thoroughly mixed and frothy.
- Mix in cinnamon, nutmeg and vanilla.
- Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
- 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.
- Bake in oven until set (about 1.5 hours).
Notes, tips, and variations Edit
- 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.