Rice Pudding

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Rice Pudding

desserts, jewish, puddings

1/2 cup rice; raw (i use long-grain
3/4 teaspoon salt
2 cup water; boiling
3 1/2 cup milk
3 each egg
1/3 cup sugar
2 teaspoon vanilla extract
1/2 cup raisins
2 tablespoon butter; melted
1 dash nutmeg >>>>>

Cook the rice in the salted water for 15 minutes. Drain, then add the milk. Beat the eggs, then add the sugar, vanilla, raisins, butter and rice mixture. Pour into a 2 quart casserole; place in a pan of water. Bake in a 325 degree F. oven 25 minutes. Stir and sprinkle with nutmeg. Reduce the heat to 300 degrees F. and bake 1 hour longer or until a knife inserted in the center comes out clean. >>>> The recipe of from Jennie Grossinger's "The Art of Jewish Cooking." Serve warm or cold. . Note: Leftover cooked rice can also be used for this. FROM: ANN PUCKETT (HGPS48A) It is just like the one I used to make (me)