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-> [Cereals, Desserts, Puddings & Custards] -> [King's arms tavern raisin rice pudding Recipe] |
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King's arms tavern raisin rice pudding
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| Artist: |
_ |
| Categories: |
Cereals, Desserts, Puddings & Custards |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | Milk | | 1/4
| cup | Converted rice | | 4
| | Eggs | | 1/2
| cup | Sugar | | 1 1/2
| tsp | Lemon extract | | 1 1/2
| tsp | Vanilla | | 1
| tbsp | Butter, melted | | 1
| tsp | Nutmeg | | 3/4
| cup | Light raisins |
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Procedures:
| 1 | Bring 3 cups milk and rice to boil over direct heat. | | 2 | Lower heat and cook, covered, until rice is tender, about 15 to 20 minutes. | | 3 | Remove from heat. | | 4 | Preheat oven to 350°F. | | 5 | Beat eggs well. | | 6 | Add sugar, beating continuously. | | 7 | Add remaining milk, lemon extract, vanilla and butter. | | 8 | Combine rice and milk with egg mixture and pour into 8x8-inch pan. | | 9 | Sprinkle with nutmeg. | | 10 | Place pan in larger pan, taking care that sides of smaller pan do not touch larger pan. | | 11 | Bake until custard begins to set, about 30 minutes. | | 12 | Stir in raisins and continue baking until knife inserted in center comes out clean, about 15 minutes. | | 13 | Remove from oven and set custard pan on cake rack. | | 14 | Cool slightly before refrigerating. | | 15 | * |
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