Nelson Eddy’s Rice Pudding Recipe

Nelson Eddy’s Rice Pudding

1/2 cup rice
1 quart milk
3/4 cup sugar
2 eggs (yolks)
1 tsp butter
1/4 tsp salt
1 tsp vanilla

Cook rice in 1 cup of water very slowly until rice is soft, drain well. Place in baking dish and add sugar, butter, milk, salt, beaten egg yolks and vanilla; mix well and bake in a moderate oven (325 degrees) very slowly.

Raisins and diced dates may be added. The egg whites may be made into a meringue, spread lightly on top of the pudding, placed back in oven for a few minutes until the meringue is a light brown.