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Ingredients
- 2 c. uncooked white rice
- 1 stk unsalted butter
- 2 c. powdered sugar
- 1 tsp cinnamon
- 6 lrg Large eggs
- 1 c. golden brown raisins
- 1/2 c. pecans minced and lightly toasted zest of 1 lemon
Directions
- Pre-heat oven to 350 degrees.
- Butter a 2 qt casserole. (I like to use a 10 inch pyrex type quiche pan.)
- Cook and drain the rice. Set aside.
- In the large bowl of a mixer, cream the butter and sugar. Add in the cinnamon and lemon zest. Add in the Large eggs one at a time, beating well after each addition. Stir in the nuts and raisins, then add in the rice.
- Pour into the prepared casserole and bake at 350 degrees for 1 hour.
- To serve, cold slightly and cut into squares.
- Renee Says: This sweet rice pudding is often served as a side course in Eastern European Jewish meals.
- This recipe is my mom's, and it is a family favorite. The pudding can be made 1 day in advance, and can be served hot or possibly at room temperature.
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