It's delicious!! Enjoy--Louise



BAKED RICE PUDDING Paula Deen, 2007

1 cup cooked rice

2 1/2 cups milk

3 large eggs, lightly beaten

3/4 cup sugar

3/4 cup raisins

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Preheat oven to 325 F. Lightly grease a 9-inch glass baking dish. In a

large bowl, stir together first 7 ingredients. Spoon into prepared

baking dish. Place baking dish in a large pan; pour water into the pan

to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and

set. Combine cinnamon and nutmeg; sift over top of pudding. Cool

slightly and cut into squares to serve.



RICE PUDDING

1 c Rice, cooked

1/2 c Sugar

1/2 c Raisins

2 T Powdered sugar

2 c Milk

1 T Butter

2 Eggs, separated

Nutmeg

Beat the egg yolks and add the sugar and milk and stir into the rice.

Add the butter and raisins. Pour into a buttered baking dish. Beat the

egg whites until frothy, add the powdered sugar and spread on top of

rice pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes.



CREAMY RICE PUDDING

2 cups cooked rice

2 1/2 cups milk

1/4 cup raisins

2 eggs beaten

3 tablespoons sugar

1/2 teaspoon vanilla


1/8 teaspoon salt

1/8 teaspoon ground cinnamon (optional)

Combine rice, milk & raisins in saucepan. Bring just to boiling over

medium heat, stirring occasionally. Lower heat to medium-low. Cover with

lid slightly ajar. Simmer 25-35 minutes, stirring occasionally, until

rice is very soft & mixture is thickened. Beat together the eggs, sugar,

vanilla, salt & cinnamon in a bowl. Stir in a little of the hot rice

mixture into the egg mixture and then stir it all slowly into the rice

mixture. (So the hot mixture won't cook the egg) Cook 2 minutes,

stirring constantly. Cool to room temperature and place in a bowl.

Refrigerate until chilled. Note: Also good with cinnamon sprinkled on

top instead of in it . I like it plain with maple syrup on top!