Rice Pudding

3 cups scalded milk

4 whole eggs

6 TBS sugar

¼ tsp salt

1 tsp vanilla

leftover cooked rice, however much you have

Beat eggs. Add salt, sugar and vanilla.

Scald milk (until there is a thin skin).

Slowly stir in scalded milk to the egg mixture.

Mix in rice.

Pour into greased glass/Pyrex pan.

Set in shallow pan of water (1 inch).

Bake at 350 degrees for 40 minutes.

Done when knife comes out clean.

Submitted by Kathy H – Springfield

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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