Nifty Fifties Rice Pudding
3/4 cup long grain rice, raw
2 large egg, slightly beaten
1-1/2 cups milk
1-1/2 cups heavy cream
1/3 cup sugar
2 tsp. grated lemon peel
2 tsp. grated orange peel
1/4 tsp. vanilla
1/8 tsp. salt
1/2 cup sultanas
1/2 tsp. ground cinnamon
whipped cream, (optional)
Prepare the rice in 1-1/2 cups of water according to package directions.
Meanwhile heat the oven to 350ºF. Grease an 8-in. square baking dish.
In a large bowl combine the eggs, milk, cream, sugar, grated peels, vanilla, and
salt beating until well blended.
Stir the raisins into the rice and spoon the mixture into the prepared baking
dish. Pour the egg mixture over the rice and sprinkle with the cinnamon.
Place the baking dish in the oven in a larger baking pan filled with enough hot
water to come halfway up the sides of the baking dish.
Bake for 45 minutes until pudding is almost set, stirring once after 10 minutes
and again 15 minutes later. Remove the baking dish from the larger pan and cool
on a wire rack, cooling until cold.
Refrigerate, covered, at least 3 hours or overnight until the pudding is firm.
Serve with whipped cream, if desired.
Yield: 8 Servings