1 c. rice
5 1/3 c. milk, divided
3 Tbsp butter
1/2 tsp. nutmeg
3/4 c. brown sugar, packed
berries, in season, for garnish
An old style rice pudding with lots of milk and a little silky custard.
Note: Starts with uncooked rice.
In a saucepan, heat 2 2/3 c. milk until scalded - little bubbles forming around the edge of the pot. Add rice and bring to a simmer. Don't wander off - this can boil over easily. (Let the kids sort it out themselves for once!) Over low heat, simmer rice in milk until rice is tender and fully cooked.
Remove from heat. Stir butter into pudding. Allow it to cool. Add 2 2/3 c. cold milk. (You don't want it too hot or the eggs will scramble and you'll get egg drop rice pudding, and that's fusion cuisine, not Pennsylvania Dutch.) Beat in eggs.
Add nutmeg. Stir in brown sugar.
Spray a casserole dish with nonstick spray. Spoon pudding into prepared dish.
Bake at 350° F for 30 minutes, until the top is golden brown and pudding is set.
Serve warm or cold, with milk or whipped cream. Garnish with fresh berries if they're in season.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday March 2nd, 2010