Friday, September 12, 2008

Rice Pudding

4 cups whole milk
1/2 cut long grain rice (not instant)
2/3 cup sugar

Put all of this in the top of a double boiler, cook over boiling water. Cook til the rice is very tender - about an hour, maybe more. Stir occasionally.

Divide three eggs. Beat the whites til stiff. Beat the yolks a bit. When the rice is done add yolks to the rice/milk and stir in. Then fold in egg whites in.

Put into a 9x9 inch pan and then put that pan into a 9x13 pan w/ some water in it, about a half inch. Bake at 300 to 325 degrees for about 40 minutes - until very golden brown (like in the picture). Eat warm or let cool for a more custard like pudding.
This is Matt's grandma's recipe. Everyone loves it. Matt can eat a whole dish in two days easy!

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Amanda said...

That looks SOOOOO yummy!! Maybe that'll be the first thing I make in New York!

Sarah M. said...

You should totally start up a bakery! Maybe I'll move where you live and be your barista so we could have a coffee shop! You could milk cows on the side, of course.. lol

Tessa Nelson said...

You could move here and we COULD do that! I'd love it, LOVE IT! :-D Good idea:-D I am so happy if I can bake and cook (and sip coffee) allll day long!