"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rice Pudding Recipe

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This recipe for Rice Pudding, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge
Added: Friday, May 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 quart of scalded milk
6 eggs
1 cup sugar
2 cups cooked rice
1 1/2 tsp vanilla
1 tsp nutmeg
1 tsp cinnamon

Directions:
Directions:
Preheat oven to 325
Beat the eggs till foamy. Add all the ingredients except the milk. Stir well. Add the milk and pour into a shallow buttered baking dish. Sprinkle with a bit more cinnamon. Bake for 35 - 45 minutes till set, but not dry.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
My sister Marge, is famous for her rice pudding. The recipe is simple but delicious yet no one makes it quite like her. Serve this warm or cold. For an easy variation, add 1 cup of raisins.

 

 

 

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