The Mayflower Cybercafe

Mayflower: Floral Emblem of New Scotland (Nova Scotia); Click to enlarge [jpeg:18K]

The Pudding Collection

Quick Rice Pudding

Instant rice
1 pkg instant vanilla pudding
Raisins
Nutmeg

Make instant rice. Add raisins in water before boiling for rice. Mix pudding as per directions on box. Mix rice and pudding together. Add a sprinkle of nutmeg and serve.

Traditional Rice Pudding

2 cups rice, cooked
2 eggs, well beaten
7 Tbsp. white sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 cups milk
1/2 cup raisins, seedless

Combine rice with mixture of remaining ingredients. Pour into greased 1 qt. casserole, sprinkle with nutmeg. Place in pan containing 1 inch hot water. Bake at 350 deg. F for 1 hour.

Bread Pudding

2 cups old bread
3 cups milk
2 eggs
1/2 cup sugar
3/4 cup raisins
2 tsp cinnamon
1/2 tsp salt

Break bread into small pieces. Pour milk over bread in bowl, and let stand. Beat eggs, and add sugar, cinnamon and salt. Add to bread mixture. Add raisins, and stir all together.

Place in baking dish, in pan of water (as for custard). Bake at 350 deg F, for 45-50 minutes. Top with cream, or whipped cream. Excellent with vanilla ice cream.

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