April 24, 2013 - 9:21 am
Reader Frank Gerencser wrote in search of an old-fashioned rice pudding recipe for his wife, Judith. I tried this one from Taste of Home, and it definitely seems to fill the bill.
OLD-FASHIONED RICE CUSTARD
½ cup uncooked long-grain rice
4 cups milk (divided use)
¼ cup butter, cubed
¾ cup sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon ground nutmeg
In a large saucepan, bring rice and 2 cups milk to a boil. Reduce heat; cover and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender. Stir in butter. Cool slightly.
In a large bowl, beat the sugar, eggs, vanilla, salt and remaining milk; stir into the rice mixture.
Pour into a lightly greased 2-quart baking dish; sprinkle with nutmeg. Bake in a preheated 350-degree oven for 50 minutes, or until a knife inserted near the center comes out clean.
Serves 6 to 8.
— Recipe from Taste of Home
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