Contributed by: Chris WebAdmin. of RecipesNow.com
Rice Pudding With Almonds
- 1/2 teaspoon salt
- 1/4 cup uncooked rice
- 2 cup boiling water
- 1 quart milk
- 1 tablespoon butter or margarine
- 3 tablespoon sugar
- 3 tablespoon chopped almonds
- 2 tablespoon fresh coconut, grated
- 1/3 cup raisins
Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is almost dry.
Place rice in well greased 2-quart casserole. Add milk, butter, and sugar.
Bake in very slow oven (275 degrees F.) about 3 hours, stirring occasionally.
In the last 10 minutes of cooking, add almonds, coconut, and raisins.
Garnish with coconut, if desired. Serve either hot or cold from casserole.
Serving Size: Makes 6 servings