Ingredients
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1/3
-
3
-
1/2
-
2
-
1
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Rice Pudding,Modified from the Victorian Epicure Vol 4 recipe book – very yummy!,I always thought my Mom had the best recipe which I learned, and then a friend suggest I try it with some Victorian Epicure spices and I was really surprised that it tasted so much better after adding the poudre douce. Try it for yourself!,Very good! I made this tonight but tripled the recipe, I omitted the Poudre Douce and added two 1-inch pieces of cinnamon bark, and freshly grated nutmeg. used 8 cups milk and 1 cup whipping cream for a more creamier texture. I started the cooking on top of the oven to bring the milk/cream mixture to a light boil, and then I baked mine at 350 degrees on air-convection oven, and it took just over 1 hour to bake. It was very creamy when just removed from the oven, but seemed to firm up upon sitting for a while. We enjoyed this for dessert. Thanks for posting….Kittencal:)
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Steps
|
1
Done
|
Preheat Oven to 250f. |
|
2
Done
|
Butter Your Casserole Dish. |
|
3
Done
|
Mix Rice, Milk, Sugar and Butter and Pour Into Casserole Dish. |
|
4
Done
|
Bake Uncovered For 2 1/2 Hours (stir Every 30 Minutes). |
|
5
Done
|
Remove from Oven and Stir in the Vanilla. |
|
6
Done
|
Sprinkle Poudre Douce on Top. |
|
7
Done
|
If Desired, Sprinkle Some Fruit or Slivered Almonds. |
