Posted by Grandma Jeanne on October 16, 2008
2/3 cup of raw rice
3 cups of milk
2 cups of water
1 teaspoon of salt
3 eggs
3/4 cup of sugar
2 tablespoons of butter
1 teaspoon of vanilla
1/4 teaspoon of nutmeg
Cinnamon
Boil rice in 2 cups milk and 2 cups water with salt until thick. Stir occasionally so it doesn’t burn.
Beat eggs with the last cup of milk and add to the hot mixture with the sugar, butter, vanilla, and nutmeg.
Pour into a buttered 2 quart casserole and sprinkle with cinnamon.
Set in a pan of water to bake for 1 hour at 350 degrees (or until set).
Serves 10.
Posted by Grandma Jeanne on March 31, 2008
6 eggs, lightly beaten
2 cups milk
1/2 to 2/3 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1-1/2 cup cooked white rice, cooled
1/2 – 3/4 cup mixed dried fruit bits, dried tart cherries, raisins, or snipped dried apricots
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
In an ungreased 2-quart casserole or oven-proof bowl, combine eggs, milk, sugar, vanilla, and salt. With a whisk, beat until combined but not foamy.
Stir in rice and dried fruit.
Place casserole in a 3-quart rectangular baking dish on an oven rack.
Pour boiling water into baking dish around the casserole to a depth of 1 inch.
Bake in a 325 degree oven for 30 minutes.
Stir well – sprinkle with nutmeg and cinnamon.
Bake for 20 to 30 minutes more or until a knife inserted near the center comes out clean.
Serve warm or cold with milk or 1/2 and 1/2, if desired.
Makes 8 servings.