Rice pudding dates back many decades in the USA. Very popular when I was growing up as a way to use leftover white rice. Asia referred to it as a sweet rice porridge. Pudding is more a westerner term. No matter what you name it, Old Fashion Rice Pudding is delicious. Make plenty because you can count on people asking for second servings.
Ingredients
1 cup cooked white rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
1/2 cup raisins
1 TSP vanilla extract
1/4 TSP salt
1/2 TSP ground cinnamon
1/4 TSP ground nutmeg
Directions;
Preheat oven to 325. Lightly butter a 9-inch glass or corning type baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 60-70 minutes or until slightly firm but not dry. Combine cinnamon and nutmeg and sprinkle over top of pudding.
Cool slightly and serve in a desert cup with fresh whipped cream.