Courtesy of

India Khir

Contributed by: Chris WebAdmin. of

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

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