Description
My husband can take credit for this great pudding. Serve warm with cream.
Ingredients
- 4 cups Cooked White Jasmine Rice
- ½ cups Sugar
- 1 teaspoon Cinnamon
- ⅛ teaspoons Nutmeg
- 1 cup Dried Cranberries
- 4 Eggs Slightly Beten
- 2 cups Milk
- 1-½ teaspoon Vanilla
Preparation
Preheat oven to 375 F. In a 2 1/2 quart (oval or round) casserole dish mix the first 5 ingredients. In another bowl whisk together eggs, milk, and vanilla. Pour over rice and mix together. Bake for 45 minutes or until just set.
