"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 The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Kintz
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup of cooked rice
1 cup of whole milk
3 tbsp. of sugar
dash of salt
1 tbsp. of butter
1/4 tsp. of vanilla extract
Nutmeg

Directions:
Directions:
This only makes about 2 servings, so double as necessary.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Combine rice, milk, sugar, salt, and butter in a medium saucepan. Cook over medium heat until thickened (about 20 minutes). Stir frequently to prevent scorching. Remove from heat, add vanilla extract. Let cool, and garnish with nutmeg.

 

 

 

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