Friday, June 13, 2014

Rice Pudding

With fourteen laying hens, we have a slight over abundance of eggs (about 11 eggs a day).  There's only so many times I can eat fried or scrambled eggs, so I went looking for some other alternatives.

I came across one for rice pudding and decided to tweak a bit...

1 cup cooked rice
1/2 cup raisins
2 lg. eggs
1/2 cup sugar
1/4 tsp salt
1/4 tsp cinnamon
1 tsp vanilla
2 cups milk

Gradually heat the rice, raisins and milk to not quite boiling.   In a small bowl beat eggs just enough to combine yolks and whites. Stir in sugar, salt and nutmeg.  Slowly combine the hot milk mixture with the eggs in a 9x13 casserole.  Bake 350 degrees until knife inserted comes out clean, about 50 to 60 minutes.  Make sure there is another pan of water in the oven when baking.  This helps to keep the rice pudding moist.

Serve while still warm.  My kids added some butter to theirs.  Junior ended up eating 3 servings and finished the rest for breakfast the next day =)

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