I can remember my Mother making rice pudding in the oven in a large cake pan, she added raisins and cinnamon, and she let it cool till the morning, give it a try you might enjoy it. we still make it the same today as we did back in the 1950s! in the 50’s my mother used can milk mixture of half milk and half water, but you can use the milk you prefer.
Use a measuring cup for recipe
- 1 – cup of rice
- 3 /12 cups water
- 4 – cups milk
- 4 – eggs
- 2/3 cup of sugar
- 2 tsp vanilla
- raisins – I find that 18 to 24 0z is good more or less.
Bring water to a boil in a large pan [cake pan] add rice and salt, cover and slimmer till water is absorbed 25 to 30 minutes.
Add 4 cups of milk and cook gently stirring occasionally, untill mixture is creamy and thicker about 5 minutes. Combine sugar, eggs, pinch of salt and vanilla into egg mixure, add raisins [add what you think is best, 18 to 24 oz] adjust to your taste.
Pour into a large casserole or cake pan, sprinkle cinnamon to the rice pudding then place in oven at 350F and bake 45 to 50 minutes, take out of oven and let cool at room temperature, and cover with foil or plastic wrap and place in refrigerator. When it’s cool enough dig in and enjoy!
Artwork licensed by: retroclipart.com