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"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 is from Cangi / Mammele Family Recipes and Traditions, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ Gallon of Milk plus
¼ to 1/3 cup more
1 cup water
¼ stick of margarine or butter
¼ cup
dash of salt
1 cup of Rice-Carolina
Directions:
Directions:
Put all of the above mixture into a large pot. When this starts to boil lower flame and let boil slowly for 30 minutes.

Note: If you want raisins in pudding let them soak in hot water. Then add to the above about 5 minutes before shutting off.
Egg Mixture

3 eggs
1 cup of sugar
1 ½ tablsp of vanilla

Beat egg mixture and set aside when rice and milk has cooked for 30 minutes, shut off and remove from heat. Add your egg mixture and stir. Let cool and pour into a bow, sprinkle with cinnamon.

 

 

 

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