Here's a medley of Rice Pudding recipes. Some are easy, some are more involved. I must admit, my attempt at rice pudding was not pretty. I guess I used the wrong kind of rice. Rice Pudding is a staple in Penna. Dutch kitchens. In almost every restaurant it is most often the first desert selection. Enjoy!

Rice Pudding #1

• 2/3 c. Minute rice (do not substitute)
• 1/4 c. sugar
• 1/8 tsp. salt
• 1/4 tsp. nutmeg
• 2 1/2 c. milk (better use whole milk, not skim)
• 1 Tbsp. butter
• 1 tsp. vanilla
• 1 egg yolk
• 2 Tbsp. milk

Combine rice, sugar, salt, nutmeg, the 2 1/2 c. milk, butter and vanilla in a medium saucepan. Bring to a boil, then cook 20 minutes over low heat stirring frequently. Beat the yolk and the Tbsps. of milk together and add very slowly to hot rice, stirring rapidly. Remove from heat. For a change, stir in 1/2 c. diced fruit. Garnish with whipped cream.

Rice Pudding #2

• 7 Tbsp. uncooked rice
• 7 Tbsp. sugar
• 1 tsp. vanilla
• 1 large can evaporated milk
• cinnamon

Pour milk into quart container and fill with water to equal 1 quart of liquid. Pour into casserole and mix all ingredients. Sprinkle cinnamon over the mixture. Bake at 375 degrees for 1 hour.

*Note: This recipe does not specify what kind of rice to use. You may get into trouble with this. My guess would be NOT minute rice. Also, never substitute condensed milk for evaporated milk. I did once in a quiche and it was like a candy-quiche. YUCK!

From Marianne: I thought that after an hour in the oven the pudding still looked too milky, so I just turned the oven off and left it in there for about half hour or so. It worked very well.

Rice Pudding #3

• 1 qt. milk
• 1/2 c. rice (again, probably NOT minute rice)

Cook together on low to medium heat for at least 1 hour stirring often until rice is soft.

Beat:

• 1/2 c. granulated sugar
• 1 egg
• 1 tsp. vanilla

Add to rice mixture. Pour in serving dish, serve warm or cold. Sprinkle with cinnamon.

Rice Pudding #4

• 1/2 c. uncooked long grain rice
• 4 c. milk
• 1/4 c. butter
• 3 eggs
• 3/4 c. granulated sugar
• 1 tsp. vanilla
• 1/4 tsp. salt
• 1/2 tsp. nugmeg

In the top of a double boiler, cook together rice and 2 cups of the milk. Cook until rice is tender and most of the water is gone, about 45 minutes, stir occasionally. Add butter - stir in. In a bowl beat the eggs, add sugar, vanilla, salt and remaining milk and mix well. Stir into the hot rice mixture. Pour into a casserole dish and sprinkle with nutmeg. Bake at 350 degrees for 50 minutes, or until firm.