Nana’s Baked Rice Pudding
by: Helen Winzler
Recipe type: Dessert
Ingredients
- ⅓ c. raw regular white rice *Cannot be instant!
- 5 c. milk
- 1 tsp. salt
- 4 eggs
- ¾ c. sugar
- 1 ½ tsp. vanilla or lemon
Instructions
- In top of double boiler, combine rice & 4 cups of the milk, salt. Cook over boiling water, stirring occasionally one hour. Preheat oven to 350. Grease a 2 quart casserole. Place in baking pan.
- In a large bowl combine eggs, sugar, vanilla & remaining 1 cup milk. Beat just until blended. Gradually stir in hot rice mixture. Pour into prepared casserole. Pour hot water to one-inch depth around casserole. Bake uncovered for 60 minutes or until silver knife inserted in custard 1 inch from edge of casserole comes out clean. Remove from hot water to wire rack to cool. Then refrigerate until well chilled, at least 3 hours or overnight.