Pennsylvania Dutch Rice Pudding Recipes

PENNSYLVANIA DUTCH RICE PUDDING

Pennsylvania Dutch Rice Pudding image

So easy, so creamy and so good. From my well worn copy of Best-Loved Pennsylvania Dutch Recipes. My DH and I ate at a restaurant yesterday where I had one bite of their terrible rice pudding - what a shame! There is no excuse for that since a good rice pudding is easy to make as long as you check on it every 15 minutes. The first time I made this I thought there was a typo since it looks like so little rice and so much milk, but the rice fluffs big time!

Provided by Kats Mom

Categories Dessert

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

3 tablespoons rice, uncooked (not quick cooking)
4 tablespoons sugar
4 cups milk (a bit more if needed)
2 teaspoons vanilla extract
1/2 cup raisins (optional) or 1/2 cup craisins (optional)

Steps:

Preheat oven to 300 degrees.
Mix all ingredients in a casserole dish.
Bake for 2 hours, stirring every 15 minutes. Add more milk if mixture becomes dry.
Cool.
Cover with plastic wrap to prevent a "skin" from forming and refrigerate.
Wonderful when sprinkled with a little cinnamon-sugar (no need to buy the expensive variety, make your own by mixing 1/2 cup sugar with 1 tablespoon cinnamon and store in a small jar).

Nutrition Facts : Calories 121.9, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 59.9, Carbohydrate 15.7, Fiber 0.1, Sugar 6.4, Protein 4.3

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