Cookbook:Rice Pudding

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This is a simple rice pudding recipe, dating to at least 1965, in Columbus Ohio USA.

• 2.8 liters (12 cups or 94 fl oz or ¾ gallon) milk
• 4 eggs
• 155 g (⅔ cup / 5 ½ oz) white granulated sugar
• 680 g (3 cups / 24 oz) cooked rice (brown rice works as well as, if not better than, white rice)
• 220 g (1 cup / 8 oz) raisins or Zante currants, if desired
• Cinnamon, to taste
• Nutmeg, to taste
• Vanilla extract, to taste
• ⅛ tsp ground cardamom or to taste (optional)

1. Preheat the oven to 165°C (325°F or Gas Mark 3).
2. Mix milk, eggs, sugar in a large (about 3-liter or 3-quart) casserole dish until thoroughly mixed and frothy.
3. Mix in cinnamon, nutmeg and vanilla.
4. Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!
5. Place casserole in a larger baking pan with about 2.5 cm (1 inch) of water. This will keep the bottom from cooking too fast and burning.
6. Bake in oven until set (about 1.5 hours).

• Putting less milk than rice in the dish will cause the milk to evaporate, thus creating a rice dish, rather than a pudding. For every cup of rice, 0.5–1 liter (2–3 cups or 16–20 fl oz or ¼ gallon) of milk should be added.