In the article Janet said, “What
inspires me is trying to come up with something different. I often take someone
else’s recipe and experiment with it. And, I would certainly encourage others
to do that with mine.” So I did! I substituted brown sugar for granulated, used
dried cranberries in place of the raisins, and added about a half cup of
chopped pecans. Yum, it was exactly what I think rice pudding should taste
like!
Baked Rice Pudding Makes one 11x7-inch dessert
Janet learned to
make this as a child and has been preparing it ever since, but without a
written recipe. In the process of putting in on paper, she asked her mom,
Evelyn McNeil, for assistance.“I wrote down what she said and then tested it.
She had it right down to the last detail. And, she even reminded me to mention
that if you’re not using leftover rice, be sure to add salt and butter [for
added flavor] to the rice as it cooks,”
3 eggs
1 ½ cups milk
½ cup granulated sugar (I substituted brown sugar)
1 ¾ teaspoons vanilla
1 ⅓ cups cooked white rice
½ cup raisins (I used dried cranberries)
1 ½ teaspoons ground cinnamon
½ cup chopped pecans (my addition)
1. Beat
eggs, milk, sugar and vanilla together.
2. Add
rice (dried cranberries and raisins (and chopped pecans).
3. Pour
into 11x7-inch baking dish, sprinkle with cinnamon.
4. Set
filled baking dish into a slightly larger pan, then pour water into larger pan
to depth of 1” to create a water bath*.
5. Bake
at 325° for 50 minutes or until set.
After 20 minutes stir slightly.
Janet's Variation: When making this at home, Janet often
uses brown rice, fat-free milk and replaces the sugar with Splenda®.
* Function of a
Water Bath is to assure and maintain an even or stable temperature.
Baked Rice Pudding Makes one 11x7-inch dessert
3 eggs
1 ½ cups milk
½ cup granulated sugar (I substituted brown sugar)
1 ¾ teaspoons vanilla
1 ⅓ cups cooked white rice
½ cup raisins (I used dried cranberries)
1 ½ teaspoons ground cinnamon
½ cup chopped pecans (my addition)
1. Beat eggs, milk, sugar and vanilla together.
2. Add rice (dried cranberries and raisins (and chopped pecans).
3. Pour into 11x7-inch baking dish, sprinkle with cinnamon.
4. Set filled baking dish into a slightly larger pan, then pour water into larger pan to depth of 1” to create a water bath*.
5. Bake at 325° for 50 minutes or until set. After 20 minutes stir slightly.
Janet's Variation: When making this at home, Janet often uses brown rice, fat-free milk and replaces the sugar with Splenda®.
* Function of a Water Bath is to assure and maintain an even or stable temperature
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