Rice Pudding

Rice Pudding


  • 2 cups milk
  • 1 1/2 cup cooked rice
  • 1/2 cup raisins, if desired
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 eggs, beaten


Heat oven to 350F. In medium saucepan, heat milk to very warm. Do not boil. Remove from heat; add remaining ingredients; mix well. Pour into ungreased 1 1/2-quart casserole. Place casserole in baking pan with about 1 inch hot water. Bake at 350F for 30 minutes. Carefully stir pudding; bake an additional 15 to 20 minutes or until knife inserted near the center comes out clean. Serve warm or cold with cream, if desired.

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