This recipe comes from on my mother-in-law's family. Past down for generations.
1 cup River rice
2 cups white sugar
2 teaspoons vanilla
1 tablespoon nutmeg
2 cans evaporated milk
Raw milk or cream
Put all ingredients in a 4 quartt bowl. Fill the empty evaporated milk cans with water, just once.
Then fill rest of bowl with raw milk or cream. Stir together until sugar is somewhat dissolved. Bake at 350 degrees for 3 hours stirring occasionally. This is to prevent clumping of rice. If you don't like the scum skim off after baking.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.