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 or 5 ½ oz) sugar
- 680 g (3 cups or 24 oz) cooked rice (brown rice works as well as, if not better than, white rice)
- 220 g (1 cup or 8 oz) raisins or Zante currants, if desired
- Cinnamon, nutmeg, vanilla extract to taste
- Cardamom to taste if desired. (Approximately ⅛ tsp (US) for this serving size. Add with other spices).
- 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).
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 to 3 cups or 16 to 20 fl oz or ¼ gallon) of milk should be added.