Creamy Rice Pudding Recipe

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Ingredients for Creamy Rice Pudding Recipe

Wash the rice thoroughly by putting it into a dish, pouring hot water over it, and whipping it with a batter whip, then pouring off the water, repeating the process till the water remains clear.
Be careful to grate off only the yellow part of the lemon rind.
Put all the ingredients into a pudding dish.
Cover the dish, set in the oven, and bake very slowly till the rice is tender.
The pudding should be stirred occasionally during the cooking.
When the pudding is nearly done, the cover may be removed to allow the top of the pudding to brown.
Success in making this pudding depends entirely on the baking.
It should be bake slowly, until the rice is thoroughly tender, but not too long; for if baked too long, the pudding will be too dry.
It is best served the day after it is made, and should be of a rich, creamy consistency when cold; some might enjoy it served hot.
One-eighth package of raisins may be added to the pudding, if desired.