Date, Nut and Raisin Rice Pudding

  • 2 c. cooked short grain rie
  • 2 whole eggs
  • ¼ c. raisins
  • ¼ c. dates, chopped
  • ¼ c. pecans, chopped
  • 3 tbsp. sugar
  • 1 ¼ c. Pacific Milk and 1 ¼ c. water
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 tbsp. melted butter
  • 1/8 tsp. nutmeg

Sweeten freshly cooked hot rice to taste using ¼ c. sugar, or more. Place rice in buttered 2-quart casserole. Combine custard ingredients. Beat eggs slightly. Add milk, butter, sugar, vanilla, nutmeg, salt and dates, pecans and raisins. Pour over rice. Blend together lightly. Place baking dish in pan of hot water. Bake in slow oven, 325, for 1 hour or until knife inserted near centre comes out clean Serve hot or cold with or without lemon sauce. Makes 6-8 servings.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: