"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 St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Ratka
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. cooked rice
2 eggs
2 c. milk
1/4 c. sugar (can substitute sugar with 3 pkgs. of Sweet & Low)
1/8 tsp. salt
1/2 tsp. vanilla
1/2 c. raisins

Directions:
Directions:
Rinse raisins and set aside. Beat eggs with fork in lg. bowl. Add milk, sugar, vanilla, rice and raisins. Stir well. Pour in a buttered baking dish. Bake at 350 for 30-40 minutes. Serve in bowls with cold milk if desired.

 

 

 

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