acarlson@hpdblpy.cup.hp.com (Amelia L. Carlson) (12/28/90)
Looking through the archives of this newsgroup, I found a request for
rice pudding that (apparently) was never fulfilled. Here is my recipe,
handed down from my mother (and from her mother). The proportions
don't really matter, especially if you like it to come out different
every time 8v).
RICE PUDDING
Place in one large casserole:
4 Tablespoons of rice, rounded (white rice, long or short)
2 cans evaporated milk (the 12-13 ounce cans) (whole or skim)
2x 3/4 cans of water (the evaporated milk cans)
3 Tablespoons of sugar (this can be omitted or increased, to your liking)
a "glug" of milk - no more than 1/4 cup (glug=sound the milk makes coming
out of the jug)
optional: raisins (about 1/2 a cup -- I never put them in)
Bake the casserole for 3 hours on low (200 - 300 degrees F).
When it's done, there's a crisp coat of milk on top that is
lightly/medium brown, and the rice has expanded to mostly fill the
casserole. It should still be swimming in the milk some. If you don't
like the coat of milk, you can stir it every so often, but in our
family we always fought over who would get it 8v).