My Mother's Rice Pudding

"I think this recipe came originally from Wales via an uncle who was Welsh and married to my mother's sister. You must use old fashioned long cooking rice or the dish will not work. My mother said it was good to bake at same time you were slow roasting a roast. You will note this dish does not contain eggs,"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 10mins
Ingredients:
5
Yields:
1 pudding
Advertisement

ingredients

Advertisement

directions

  • Heat the milk, sugar, rice, and salt to the boiling point in a saucepan. Pour into a buttered baking dish and sprinkle with the nutmeg. Place in a preheated 325 F oven and cook for 2 hours, stirring about every 15 minutes, finally letting it brown on top.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Grew up in NC, lived for 27 years in Chicago, vacationed in Charleston, SC, now live in Copenhagen.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes