Ingredients
- 1/2 cup long grain white rice
- 2 cups milk
- 1 cup light cream
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
- 1/4 cup sugar
Directions
Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.
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By sapfromne_5299346
scottsdale, AZ
on January 12, 2009
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I have made this several times and LOVE this recipe. When I was looking for a recipe I wanted something without eggs that I could bake. This is perfect. I make it without the orange zest.
By greeneyes51_5264405
Wonder Lake, IL
on March 25, 2006
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Pudding was not as creamy as expected, and a little bland. Perhaps a little more sugar would help with bland flavor.
By mother_and_lady...
Winston Salem, NC
on May 08, 2005
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This recipe is very good. If I had not had some that was just a trifle better at a local cafeteria a few years ago, I would have said it was the best I had ever had. It is on a par with my mother's; and that is a good review. Mom was an excellent cook. I have made this several times, and it is best when made with brown farm fresh eggs and extra raisins.
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