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Creamy top of the stove rice pudding Recipe

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This recipe for Creamy top of the stove rice pudding, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Grover
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1-1 1/2 C of cooked rice (be sure that it is cooked soft) I like KoKuho premium rice but any is good. 3 1/2 C milk, 1 sm evaporated milk, 1 C sugar 1/2 tsp salt, 2-3 tbsp flour, 2 eggs, 1/4-1/2 C raisins, 1 tsp vanilla, cinnamon and nutmeg.

Directions:
Directions:
Scald 3 1/2 C milk with i sm can of evaporated milk. In a separate bowl, mix together 1 scant C sugar with salt and the flour. Pour slowly into the hot milk. Cook on medium heat with wire whip so it doesn't scorch. Get mixture very hot but do not boil...Add the cooked rice and continue to cook it slowly but do not boil. In separate bowl, beat the eggs, mix some of the hot mixture into the eggs and then poor the egg mixture into the rice mixture and stir slowly until it thickens. Do not boil. You can tell when it is cooked enough because when you stop stirring the rice will float on top, looking similar to tapioca pudding. At this point, cook it a couple of minutes longer. The secret to creamy rice pudding is to cook it slowly, especially after adding the eggs and not letting it boil. (Otherwise may go watery) Stir in about 1/4 to 1/2 C raisins, remove from heat. Add vanilla, pour into bowl and sprinkle with cinnamon and nutmeg.

 

 

 

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