CommonGround volunteer Paula Peterson shares her recipe for Raisin Rice Pudding with Pure Nebraska viewers.
Raisin Rice Pudding
- ½ cup rice
- ½ cup sugar
- 4 ½ cups milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/8 tsp salt
- ½ cup raisins (optional)
- Mix together rice, sugar, milk, vanilla, cinnamon and salt.
- Bake in a 1 ½ quart casserole dish.
- Stir several times during baking. Bake 2 hours at 325 degrees.
- The last ½ hour add raisins if you want. (You can replace raisins with dried cranberries, or dried cherries)