Southern Rice Pudding

Serves 6 to 8
This recipe appeared on the River® White Rice package in the late 1950's.

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Ingredients

1 cup Blue Ribbon® White Rice
4 cups milk, divided
2 Tbsps butter
1 cup sugar
4 eggs
lemon rind, grated (from 1 lemon)
1/4 tsp ground cinnamon
mace or nutmeg, to taste

Cooking Directions

1. In a saucepan, soak rice in 2 cups milk for 2 hours. Add remaining milk to rice and cook over low heat for 20 to 30 minutes, or until tender. Set aside to cool.

2. Preheat oven to 350F. Butter 2 quart casserole dish and set aside.

3. In a small bowl, soften 2 tablespoons butter or margarine, then add sugar; mixing well. In a separate large mixing bowl, beat eggs until frothy, adding sugar mixture and rice. Flavor with lemon rind, cinnamon, and mace or nutmeg, to taste. Pour into prepared casserole dish, bake 45 minutes.

4. Serve warm or cold, plain or with cream and sugar. Serves 6 to 8.