R And R Pudding
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
43
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Water1 cup
White Rice (long-grain)1 cup
Milk1 tbsp
Butter1 cup
White Sugar1 tsp
Salt1 tsp
Ground Black PepperDirections:
1
Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat
2
Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes
3
Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover
4
Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes
5
Preheat oven to 350 degrees F (175 degrees C)
6
Lightly grease a 2 quart casserole dish
7
Drain the rutabaga, and place into a mixing bowl
8
Add the milk, butter, sugar, salt, pepper, and ground nutmeg
9
Beat or mash the rutabaga until smooth
10
Stir in the cooked rice, and beat in the egg yolks
11
Beat the egg whites in a separate bowl until stiff peaks form
12
Fold gently into the rutabaga mixture
13
Spoon mixture into prepared casserole dish
14
Bake in preheated oven until top is lightly browned, about 1 hour