Subject: Baked Rice Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 31 2000 - 08:40:17 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Doris Boyer writes:
Hi Chef,
And how is the best cook in the world? I just ran across this choice
goodie for your Food Funny column. I'm sure your readers will have a
good laugh (or should I say groan?)
Calorie Chart
Grasping at straws - 75
Beating around the bush - 75
Jumping to conclusions - 100
Dragging your heels - 100
Jogging the memory - 125
Climbing the walls - 150
Eating crow - 225
Pushing your luck - 250
Wading through paperwork - 300
Throwing your weight around - 300
Kicking bad habits - 325
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Rice pudding is one of my favorite desserts, but some recipes have you
standing over a hot stove during the entire cooking process. This
version is virtually labor-free, and the results won't disappoint.
Baked Rice Pudding
1/2 cup (125 ml) uncooked rice
3 cups (750 ml) milk
1/4 cup (60 ml) sugar
1/4 cup (60 ml) raisins
1/2 tsp (2 ml) grated lemon zest
1/2 tsp (2 ml) cinnamon
A grating of fresh nutmeg
Combine all ingredients in a 2-quart (2 L) oven-proof casserole or
baking dish. Bake in a preheated 350F (180C) oven, stirring
occasionally, until the rice is tender and the milk has been absorbed,
about 2 1/2 hours. Serve warm or chilled. Serves 4 to 6.
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