Four-Seasons Rice Pudding

Preparation info

  • Difficulty

    Easy

  • Makes

    8 to 10

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Fruit topping is the gala note. Vary it with the season

Ingredients

  • 3 c. cooked rice
  • 1 qt. milk
  • 3 eggs, slightly beaten
  • ¾ c. sugar
  • 1 tsp. salt
  • 3 tblsp. melted butter or regular margarine
  • 2 tblsp. ground cinnamon
  • Whole cooked cranberries
  • 2 c. whole cranberry sauce

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 cranberry in each square.
  • To serve, ladle a generous spoonful of cranberry sauce over each serving.