Preparation:

Rinse the rice under cold water until it runs clear; drain. Combine remaining ingredients. Stir in the rice and transfer to a buttered baking dish. Bake in a slow oven 275° F for 2 - 2 1/2 hours, until rice is tender and creamy. Stir every 30 minutes during cooking and add more milk if necessary.

When ready, the pudding should be a rich, caramel color and a golden crust should have formed. Serve hot or cold.

Servings: 4
Source:
Submitted by: Recipe Group Member
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