Elsie's Rice Pudding

This is a very old recipe. Wally's mother, Elsie, taught me how to make this simple dessert. I often make it for the pot luck parties. Great in the morning served with milk.

1 Tablespoon butter

4 rounded Tablespoons uncooked rice

4 rounded Tablespoons sugar

1 quart milk

1/4 cup evaporated milk, add separately

Grease a heavy 1-quart baking dish with butter.
Rinse rice, optional; add to baking dish along with sugar, and milk; blend.
Bake in preheated 325 degree oven for 1 hour.
Remove from oven and stir; return to oven.
Bake 1 hour, more. Rice should thicken and crust form.
Remove from oven; add the evaporated milk; stir to blend.
Return to oven for 1/2 hour; or until crust forms.
Serve warm or chilled. Store in the refrigerator.
Yields: 6 to 8 servings.

Shorter Baking Time:
In a saucepan, combine rice, sugar, and milk; bring to a boil over medium heat, stirring constantly. Pour into a greased baking dish. Cover and bake at 325 degrees for one hour, stirring every 15 minutes.

Variations: 15 minutes before pudding is finished baking; add 1/2 cup raisins and 1 tsp. of vanilla. Sprinkle with cinnamon if desired.

NOTE: I find I do not have to wash the rice. A nonstick cooking spray can replace the butter. Skim milk and skim evaporated milk can be used. Do not over bake or the pudding will be dry.

RECIPE CAN BE DOUBLED: Bake 1/2 hour longer until rice thickens and crust forms.

JACQUELINE'S COOKBOOK