Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon 2 1/2ml Salt

  2. 1/4 cup 40g / 1.4oz Uncooked rice

  3. 2 cups 474ml Boiling water

  4. 1 Milk

  5. 1 tablespoon 15ml Butter or margarine

  6. 3 tablespoons 45ml Sugar

  7. 3 tablespoons 45ml Chopped almonds

  8. 2 tablespoons 30ml Fresh coconut - grated

  9. 1/3 cup 53g / 1.9oz Raisins

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is almost dry. Place rice in well greased 2-quart casserole. Add milk, butter, and sugar. Bake in very slow oven (275 degrees F.) about 3 hours, stirring occasionally. In the last 10 minutes of cooking, add almonds, coconut, and raisins. Garnish with coconut, if desired. Serve either hot or cold from casserole. Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by Homemakers Research Institute Evanston, Illinois Copyright 1959.


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