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Rice Pudding

Submitted by: cindyp on January 16, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Rice Pudding

This recipe is from the 1947 Culinary Arts Institute Encyclopedic Cookbook.

Difficulty: Easy

Servings: 6

Cook Time: 3 hours  


1/2 cup rice
1 quart milk
1/2 tsp cinnamon or nutmeg
1/2 cup sugar (white or brown)
1/2 tsp salt


Wash rice, add remaining ingredients and pour into greased baking dish.

Bake at 275F for 3 hours.

Optional: Add 1/2 cup raisins or 2 eggs during last 1/2 hour.

Categories: Beans, Grains & Rice, Desserts, Old-Fashioned, Other Breakfast, Puddings & Custards

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  1. 2-6

    Wow this is great, Ever since rice has become a go to grain, I’ve been searching for the rice pudding my mother used to make. All I could remember was a quart of milk and raw rice, no custard, no leftovers, just rice and milk in the oven. Just could not figure out the proportions!

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