Farmer's Rice Pudding
1 c. rice
5 1/3 c. milk (in two portions)
1 tsp. nutmeg
3 Tbsp. butter
3/4 c. brown sugar
This not-too-sweet dish is a lovely palette for a sweet dessert sauce. Leftovers are good at breakfast time.
Note: Starts with uncooked rice.
In a saucepan, heat 2 2/3 c. milk over medium heat. Bring to a boil, add rice.
Cover, reduce heat to low. Cook about 20 minutes, until rice is tender. Remove from heat.
Pour rice and hot milk into a large mixing bowl. Add 2 2/3 c. cold milk.
Preheat oven to 350°F.
Beat eggs to a froth, add nutmeg. Stir in brown sugar. Add egg mixture to rice-milk mixture.
Pour into 2 1/2 qt. (on the large side of medium) baking dish. (It will just barely fit into a 2 qt. baking dish.)
Bake at 350°F for two hours, or until center is set. Serve in bowls with milk or whipped cream.
Adapted from Sauerkraut Yankees: Pennsylvania Dutch Foods and Foodways, by William Woys Weaver
Submitted by Gretchen Grant
Contributed on: and modified on Tuesday March 4th, 2008