"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Rice Pudding Recipe

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This recipe for Rice Pudding, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Merle Richardson
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 quart milk
1 cup sugar
1 cup uncooked rice
2 eggs
2 teaspoon vanilla extract
1-1/2 teaspoon cinnamon

Directions:
Directions:
In large saucepan, heat milk to just boiling. Add sugar and rice and stir to blend. Reduce heat to low.

In a separate bowl, beat eggs until light. Gradually pour about 1 cup of hot milk mixture and vanilla into eggs and blend thoroughly. Add entire egg mixture to saucepan. Cook for 1 hour over a low heat. It will not be thick.

Pour into a 2 quart casserole and allow to set at room temperature. Sprinkle cinnamon if desired. Good warm or cold.

Number Of Servings:
Number Of Servings:
12

 

 

 

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