Four-Seasons Rice Pudding

Name: Four-Seasons Rice Pudding
Yield: Makes 8 to 10 servings
Ingredients: 2 tblsp. ground cinnamon; 2 c. whole cranberry sauce; Whole cooked cranberries; 3 tblsp. melted butter or regular margarine; 3 eggs, slightly beaten; ¾ c. sugar; 1 tsp. salt; 3 c. cooked rice; 1 qt. milk

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

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

Ingredients

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

Dessert
Vegetarian
Gluten-free

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