Advertisement
Four-Seasons Rice Pudding
Preparation info
- Makes
8 to 10
servings - Difficulty
Easy
Appears in
Published 1972
Fruit topping is the gala note. Vary it with the season
Ingredients
3 c 1 qt 3
Method
- Heat cooked rice and milk in top of double boiler.
- Combine eggs, sugar, salt and butter.
- Pour rice and milk into greased 2½-qt. baking dish. Slowly pour egg mixture over top and mix well.
- Bake in moderate oven (350°) 40 minutes. Spoon rice into serving dish.
- Decorate top with crisscross lines of cinnamon, placing a whole cooked cranb
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe