Pennsylvania Dutch Rice Pudding Food
PENNSYLVANIA DUTCH RICE PUDDING
So easy, so creamy and so good. From my well worn copy of Best-Loved Pennsylvania Dutch Recipes. My DH and I ate at a restaurant yesterday where I had one bite of their terrible rice pudding - what a shame! There is no excuse for that since a good rice pudding is easy to make as long as you check on it every 15 minutes. The first time I made this I thought there was a typo since it looks like so little rice and so much milk, but the rice fluffs big time!
Provided by Kats Mom
Categories Dessert
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees.
- Mix all ingredients in a casserole dish.
- Bake for 2 hours, stirring every 15 minutes. Add more milk if mixture becomes dry.
- Cool.
- Cover with plastic wrap to prevent a "skin" from forming and refrigerate.
- Wonderful when sprinkled with a little cinnamon-sugar (no need to buy the expensive variety, make your own by mixing 1/2 cup sugar with 1 tablespoon cinnamon and store in a small jar).
Nutrition Facts : Calories 121.9, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 59.9, Carbohydrate 15.7, Fiber 0.1, Sugar 6.4, Protein 4.3
RICH NOODLE PUDDING (KUGEL)
From one of my Mom's friends. She likes to use Pennsylvania Dutch brand for the egg noodles, baby fine. Diet later!
Provided by Oolala
Categories Cheese
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil noodles according to directions on package and drain.
- In seperate pot melt butter, once melted, take off the heat and add cream cheese and heavy cream.
- Beat the eggs in a separate bowl. Add sugar and vanilla to the eggs.
- Combine the eggs and cream mixture and pour into a large Pyrex baking dish.
- Add the noodles and mix. Sprinkle with cinnamon to taste.
- Bake at 350 degrees F. for 1 hour.
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