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Creamy Rice Pudding

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To make the creamiest rice pudding, you need to bake it for about an hour to allow the flavors to blend properly. Then you need to chill the pudding for a while. So, the hardest part is waiting for that first spoonful.

Serves: 8

Cooking Time: 1 hr

Ingredients
  • 1/4 cup (½ stick) butter, softened
  • 1 cup sugar
  • 4 eggs
  • 3 cups (1 ½ pints) half-and-half
  • 2 cups cooked rice
  • 1/2 cup raisins
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Instructions
  1. Preheat the oven to 350°F. Coat a 11/2-quart casserole dish with nonstick cooking spray.

  2. In a large bowl, cream the butter and sugar. Add the eggs one at a time and beat until well combined. Add the remaining ingredients; mix well.

  3. Pour into the casserole dish and bake for 55 to 60 minutes, or until the top is golden (pudding will be loose). Serve warm, or cover and chill for at least 4 hours before serving.

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