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Nutrition Facts
Serving Size 1 (316g) Recipe makes 4 servings
Calories 373
Calories from Fat 82		(22%)
Amount Per Serving		%DV
	Total Fat 9.1g	14%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 453mg		18%
Potassium 543mg		15%
Total Carbohydrate 64.8g		21%
	Dietary Fiber 1.1g	4%
	Sugars 37.6g
Protein 9.6g		19%
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1920 Rice Pudding

Recipe #66146 | 3¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Darlene Summers
Jul 7, 2003

This recipe is from a book compiled and up-dated by Jaine Rodack called "Forgotten Recipes". I am posting this recipe because I believe this is a recipe my dear sister-in-law has been wanting. It is posted word for word from this cookbook, but I am guessing at the times as I have not made this recipe.

SERVES 4 (change servings and units)

Ingredients

5 tablespoons raw long grain rice
4 cups milk
1/2 cup cane syrup
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup raisins

Directions

1
Wash the rice.
2
Mix rice with milk, syrup, salt, cinnamon and raisins.
3
Grease a pudding dish (actually vegetable oil would do just as well); pour pudding into dish.
4
Bake slowly at 250° for 3 hours, stirring often to prevent sticking during the first hour.
5
Serve hot or cold.