Rice Pudding with Almonds
Yield
6 servingsPrep
10 minCook
3 hrsReady
3 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
rice
uncooked |
|
| 2 | cups |
water
boiling |
|
| 1 | quart |
milk
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 3 | tablespoons |
sugar
|
|
| 3 | tablespoons |
almonds
chopped |
|
| 2 | tablespoons |
coconut
fresh, grated |
*
|
| ⅓ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
salt
|
|
| 59 | ml |
rice
uncooked |
|
| 473 | ml |
water
boiling |
|
| 0.9 | l |
milk
|
|
| 15 | ml |
butter
or margarine |
|
| 45 | ml |
sugar
|
|
| 45 | ml |
almonds
chopped |
|
| 3E+1 | ml |
coconut
fresh, grated |
*
|
| 79 | ml |
raisins, seedless
|
|
Directions
Add salt and rice to boiling water.
Cook, stirring often until water has evaporated and rice is almost dry.
Place rice in well greased 2-quart casserole.
Add milk, butter, and sugar.
Bake in very slow oven (275 degrees F.) about 3 hours, stirring occasionally.
In the last 10 minutes of cooking, add almonds, coconut, and raisins.
Garnish with coconut, if desired.
Serve either hot or cold from casserole.
