Tuesday, June 8, 2010

Rice Pudding

3 cups scalded milk

4 whole eggs

6 TBS sugar

¼ tsp salt

1 tsp vanilla

leftover cooked rice, however much you have

Beat eggs. Add salt, sugar and vanilla.

Scald milk (until there is a thin skin).

Slowly stir in scalded milk to the egg mixture.

Mix in rice.

Pour into greased glass/Pyrex pan.

Set in shallow pan of water (1 inch).

Bake at 350 degrees for 40 minutes.

Done when knife comes out clean.

Submitted by Kathy H - Springfield

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