"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 Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherry Hall
Added: Friday, April 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. milk
1/2 c. raisins
1/2 c. rice
1/4 c. butter
2 c. milk
3 beaten eggs
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon

Directions:
Directions:
In a pan, bring 2 cups milk, rice and raisins to a boil. Reduce heat. Cover and cook over low heat until rice is tender, about 15 minutes. Remove from heat. Stir in butter. Combine 2 cups milk, eggs, sugar, vanilla and salt. Gradually add rice into egg mixture. Pour in greased oblong casserole dish. Mix in cinnamon, sprinkle cinnamon on top. Bake uncovered at 335 until knife inserted comes out clean. About 20 minutes.

 

 

 

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