"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rice Custard Pudding Recipe

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This recipe for Rice Custard Pudding, by , is from Sallye's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
1 quart milk
2 tablespoons butter
6 to 10 teaspoons sugar (add to taste)
1 teaspoon vanilla
2 pinches salt
cup minute rice
2 small boxes Sun Maid raisins
Dash cinnamon
Dash nutmeg

Directions:
Directions:
Soak raisins in hot water until plump - strain. Beat eggs, add sugar according to desired sweetness. Add salt and vanilla. Cook rice as per instructions on box. Warm milk with butter. Add rice and strained raisins to the egg mixture. Add milk gradually. Butter Pyrex dish, pour in mixture and sprinkle with cinnamon and nutmeg. Set Pyrex dish in a pan of hot water and bake in preheated 350 degree oven. Bake for 45 minutes or until knife comes out clean when inserted.

Personal Notes:
Personal Notes:
Have you noticed that in many restaurants the food is frozen and the help is Fresh?

 

 

 

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