Muirhead Rutabaga Butter Rice Pudding |
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1 Tbsp corn starch dash of salt ½ cup sugar 2½ cups milk |
2 large eggs ½ cup Muirhead Rutabaga Butter 1 Tbsp orange juice 1½ cups cooked rice |
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| Preheat oven to 350° F. Combine corn starch, salt, and sugar in a large bowl. Beat milk, eggs, Muirhead Rutabaga Butter, and orange juice until well blended. Whisk liquid ingredients into dry ingredients. Place cooked rice in casserole. Pour liquid mix over rice, and gently stir with a fork to wet the rice. Set casserole in warm water bath, and bake at 350° F for 1½ hours, stirring occasionally. Bake until set yet creamy. Sprinkle with nutmeg and chill. Serves 4. | |||
| Muirhead – 2004 | |||
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