"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Rice Pudding Recipe

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This recipe for Rice Pudding, by , is from The Foster Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Foster
Added: Wednesday, May 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cps water
1cp med or short grain white rice
1 cinnamon stick broken into pieces
1 can 12 fl oz. Carnation Milk (evaporated)
1/2 cp raisins
1/2 tsp vanilla extract
1/4 tsp salt
2 large eggs slightly beaten
ground cinnamon

Directions:
Directions:
Place water,rice and cinnamon pieces in small saucepan bring to a boil. Reduce heat to low, cover Cook
12 to 15 minutes or until liguid is absorbed. Remove cinnamon pieces stir in milk, rasins, vanilla and salt
bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture, mix well with
wire whisk bring to a boil. Cook stirring constanly, 2 minutes serve warm or chilled . Sprinkle with cinnamon
before serving.

Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I use to hate when my mother made Rice Pudding I just didn't like it. Well now that I am an adult I do have different taste buds and boy I love Rice Pudding this is my very own receipe after trying it out time after time again this is what I came up with I hope you enjoy as much as I do

 

 

 

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