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Simply Splendid Rice Pudding

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Ingredients

Adjust Servings:

	4 cups milk (not skim)
	1/3 cup uncooked short-grain rice (if you can't find regular short-grain rice, arborio works well)
	1/4 cup packed brown sugar
	1 tablespoon butter
	1 teaspoon vanilla
	1 pinch salt

Nutritional information

197.4

Calories

71 g

Calories From Fat

7.9 g

Total Fat

4.9 g

Saturated Fat

27.9 mg

Cholesterol

122.9 mg

Sodium

25.4 g

Carbs

0.3 g

Dietary Fiber

8.9 g

Sugars

6.1 g

Protein

186g

Serving Size

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Simply Splendid Rice Pudding

Name: Simply Splendid Rice Pudding
Prep time: 20 min
Total time: 2 h 35 min
Yield: 6
Cuisine: American
Ingredients: : 4; : 1/3; : 1/4; : 1; : 1; : 1

Features:

Cuisine:

American

I omitted the brown sugar, as we had no brown sugar in the 50s in Ayr, Scotland. I also scraped a wee bit of Nutmeg in it from my hand grater. If you need Nutmeg for any recipe, buy whole Nutmeg, and you will never regret it. If you have any left over, scape it in a bowl, and add Half & Half and give it a good mix, and you will have a completely different taste. We deep fry everything in Scotland, but held myself back from trying that. (Joke)

155 min
Serves 6
Easy

Ingredients

Directions

Simply Splendid Rice Pudding, This recipe is posted for a Recipezaar member who is looking for an eggless, baked rice pudding It’s untried by me, but it sounds good so I’ll likely try it soon! I found it in Rose Murray’s cookbook, Hungry For Comfort: The Pleasures of Home Cooking (which, incidentally, is a great book) This is what Rose Murray says about this recipe: Risottos seem to have replaced the old-fashioned rice pudding as modern comfort food, but I think that the traditional baked rice pudding should be revived since it is so easy to make and provides the same wonderfully creamy texture as an upscale risotto , I omitted the brown sugar, as we had no brown sugar in the 50s in Ayr, Scotland I also scraped a wee bit of Nutmeg in it from my hand grater If you need Nutmeg for any recipe, buy whole Nutmeg, and you will never regret it If you have any left over, scape it in a bowl, and add Half & Half and give it a good mix, and you will have a completely different taste We deep fry everything in Scotland, but held myself back from trying that (Joke), This tastes just like the creamy, delicious rice pudding I was brought up on in England! I doubled the recipe, and as suggested, used evaporated milk in place of part of the milk I was in comfort food heaven with this one ~ couldn’t stop going back to the pan for extra helpings! Thank you for transporting me back to my childhood, Lennie! Pure indulgence!

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Steps

1 Done	Preheat Oven to 300f; Have Ready a Greased 8-Cup Baking Dish (preferably Glass, Says Rose Murray).
2 Done	Heat the Milk in a Large Saucepan Over Medium-High Heat Just Until Bubbles Appear Around the Edge; Remove from the Heat.
3 Done	Add All the Remaining Ingredients to the Milk, Combine Well, Then Pour Into the Prepared Pan.
4 Done	Bake in Preheated Oven For Two Hours, Until Rice Is Just Tender and Most of the Milk Has Been Absorbed; Stir Twice During the First Hour of Baking.