Recipe - Low-Fat Rice Pudding

8 cup Scalded milk (see note on
substitutions below)
One fourth cup Rice
One half cup Sugar
One fourth teaspoon Salt
Cinnamon; if desired
1 cup Raisons; if desired

Date: Thu, 14 Mar 1996 15:02:40 0600 (CST)

From: melliott@unlinfo.unl.edu (M. Elliott)
For the person looking for a rice pudding recipe, the following is my
Mom's, and maybe my Gram's, too.

Mix the first four ingredients together. Pour into a large baking dish
(the more shallow the depth of the liquid, the quicker it cooks, but it
cooks slowly in any case.) Bake in a slow oven (325 degrees) about 3 hours.
Stir frequently; stir in cinnamon or other dry seasoning during last part
of cooking to avoid the seasoning floating on top of milk. Stir in raisons
after pudding has begun to thicken (after about two hours.) Continue to
cook until thick.

Milk: use skim milk or reconstituted dry nonfat milk to keep it low
calorie. Enrich it by using evaporated skim milk or dry milk reconstituted
with somewhat less water. I have never tried it with soy milk, but I would
bet that would work. I've used water and fruit juice to vary the flavor,
and had success with that.

You can also use vanilla as a flavoring.

Stirring is necessary to distribute the rice during the first part of the
cooking. After about an hour, and several stirs, it isn't quite so
important. It will form a skin, or crust, if it isn't stirred. I like that
part, though.

When I first found this recipe, I thought One fourth cup of rice would never be
enough to thicken this much liquid. But it will.

It's a hard recipe to mess up if you have the time and patience. And it's
another one of those that fills the house with a wonderful fragrance, which
I just love. If you find a good variation, let me know!

FATFREE DIGEST V96 #73

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.