Four-Seasons Rice Pudding

Preparation info
  • Makes

    8 to 10

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

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


  • 3 c. cooked rice
  • 1 qt. milk
  • 3 eggs, slightly b


  • 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