Farmer's Rice Pudding

Pennsylvania Dutch Dessert Recipes

1 c. rice 5 1/3 c. milk (in two portions) 3 eggs 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: Monday February 13th, 2006 and modified on Tuesday March 4th, 2008