Christmas Rice Pudding

This has been such a hit at the Women's Brunch that I felt compelled to share it here. It's a barely adapted old time recipe from my original Red Plaid Better Homes & Gardens cookbook.

2 cups milk
1/2 cup raw rice
1/2 cup raisins or other dried fruit
1/4 cup butter
3 beaten eggs
2 more cups of milk
1/2 cup sugar
1 teaspoon vanilla
nutmeg to sprinkle
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What makes it Christmassy, for me, is adding dried cranberries or other festive looking fruit instead of plain old raisins. :)

In a saucepan, bring 2 cups of milk, dried fruit and rice to boil. Lower heat, cover and simmer till rice is tender, about 15 minutes. 

While that is cooking, in a large bowl, mix together beaten eggs, sugar, 2 more cups of milk, vanilla and salt. 

When rice is done, remove from heat, stir in butter till melted. 

Gradually stir cooked rice mixture into egg mixture. Slowly adding cooked rice, because eggs will cook if you add hot stuff too fast. 

When everything is stirred together, pour into 9 X 9 baking dish. Bake at 325*F for 30 minutes. Stir well. Sprinkle with nutmeg. Bake for another 15 to 20 minutes, until a knife inserted into the middle comes out clean. 





I didn't have any dried cranberries this year. This is what I used. These little bags are about the size to toss into a kid's lunch. Very colorful and fruity. :) Open as many as you need to measure out the right amount.



Doesn't it look delicious? The ladies at the brunch just raved over it and all wanted the recipe. I kept trying to say how easy and simple it was. I bake it in my crockpot liner (all ceramic) and then transport it in the crockpot. That way I can plug it in to keep it warm till everyone starts to eat.