- 3 cups Cooked Rice
- 2 medium eggs
- 2 cups milk
- 1/3 cup sugar
- 1/4 to 1/2 teaspoon nutmeg
- 3 - 4 tablespoons margarine
Leftover rice is perfect for this dish.
In a big bowl combine the eggs, milk and
sugar until well mixed. Add the rice and
nutmeg. Break up any rice clumps with a fork
or whisk. A few small clumps are okay, but
you don't want any bigger than ice cubes.
Turn the mixture into a well oiled 2 quart
casserole dish. Cut the margarine up into
small bits and dot on top of the mixture.
Bake at 375 degrees for about 30 minutes.
The top will be slightly golden, and the
mixture will no longer be runny in the
center. Bake it a little longer, if you
think it needs it, but it probably won't.
Serve as a breakfast dish, or as a dessert
when you are having a vegetarian main dish.
This dessert, while delicately flavored, is
very high in protein, and will compliment
just about any bean dish marvelously. Serves
6. This is my favorite recipe for rice
pudding. I find it vastly superior to the
recipes for "old fashioned" rice pudding,
which use raw rice, cook for 2 hours in the
oven, and wind up tasting like so much
library paste.
Note: If you liked, you could add a handful
of raisins to this pudding for flavor and
sweetness. I prefer it with the raisins, but
my kids don't. Also, if you liked, you could
use brown sugar instead of white sugar, for
a heartier flavor.
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