Rice Pudding by Nita
2/3 cup white rice (preferably short grain rice) 3 cups boiling water 1 teaspoon table salt 1 cup
granulated sugar 4 or 5 Tablespoons Pure Butter (NOT margarine)
3/2 teaspoon table salt 3 whole fresh eggs, beaten 2 cups whole sweet milk mixed with Half & Half or
heavy cream (or Sweetened Condensed Milk*) 1 teaspoon Pure Vanilla Extract Approximately 1/8
teaspoon grated fresh nutmeg 2 Tablespoons Orange Juice Concentrate, or Juice and grated rind/zest
of a fresh lemon (optional)
In a heavy sauce pan, boil together the rice, water, salt. Cook until just tender. Drain and rinse
rice. Preheat Oven: 350 degrees F. Butter a 2 quart baking dish In a large bowl, combine and cream
together the sugar, butter and salt. In another bowl, combine and add to the creamed mixture: eggs,
beaten into milk and Half & Half. Add the vanilla extract, grated fresh nutmeg, Orange Juice
Concentrate, or juice and grated rind/zest of a fresh lemon (optional) Pour mixture over cooked rice
and mix in well. Pour into buttered baking dish and dust with a bit more grated fresh nutmeg if
desired. Bake at 350 degrees F. for 50 minutes to 1 hour or until lightly brown on top. When ready
to serve, dust with powdered white Confectioner's sugar if desired. Serve warm.
ENJOY!
A traditional dessert in the South, Rice Pudding is also served as an elegant dessert in Europe and
it is said to be "highly esteemed."
* If using Sweetened Condensed Milk, add less sugar, adjusting for its sweetness..
Another recipe by Nita Holleman
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