Louisiana Rice Pudding
1 cups uncooked rice
1 quart milk
1 stick butter
3/4 cup sugar
1 tsp. vanilla extract
1/2 cup raisins
5 eggs, beaten
1/2 tsp. cinnamon
Combine rice and milk. Bring to a boil; cover and cook over low heat until rice is tender and has absorbed most of the milk. Add butter, sugar, vanilla, raisins, & eggs. Turn into a buttered two-quart casserole and sprinkle with cinnamon. Bake at 350 for 25 minutes.
No comments:
Post a Comment