Creamy Rice Pudding 4
Creamy, vanilla rice pudding studded with golden raisins and halved maraschino cherries.
3 cups cooked rice
1/3 cup golden raisins
1/4 teaspoon salt
3 1/3 cups milk - divided use
2 tablespoons butter or margarine
1/2 cup granulated sugar
3 large eggs, beaten
1 teaspoon vanilla extract
3/4 cup halved maraschino cherries, drained
- Combine rice, raisins, salt and 3 cups milk in 3-quart saucepan. Cook over medium heat 25 to 30 minutes, stirring occasionally. Add butter to hot mixture; mix well.
- Combine sugar, eggs and remaining 1/3 cup milk; add to pudding, stirring constantly. Cook 2 to 3 minutes or until mixture thickens and coats a metal spoon. Remove from heat; add vanilla.
- Place maraschino cherries on paper towels to remove excess syrup; stir into pudding.
- Spoon rice pudding into 8 individual dessert dishes. Serve warm or cold.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.