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Creamy Rice Pudding recipe
1/4 cup (1/2 stick) butter, softened
1 cup sugar
3 c. (1 1/2 pints) half-and-half
2 c. cooked rice
1/2 c. raisins
1 ts. vanilla extract
1/2 ts. ground cinnamon
1/4 ts. salt
Preheat the oven to 350 degree F.
Coat a 11/2-quart casserole dish with nonstick cooking spray.
In a large bowl, cream the butter and sugar.
Add the eggs one at a time and beat until well combined. Add the remaining ingredients; mix well.
Pour into the casserole dish and bake for 55 to 60 minutes, or until the top is golden (pudding will be loose).
Serve warm, or cover and chill for at least 4 hours before serving.