"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Rice Cream Pudding with Caramel Sauce Recipe

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This recipe for Rice Cream Pudding with Caramel Sauce, by , is from The Blakley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Duke
Added: Sunday, July 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pudding:
Rice 1/4 cup (don't use minute rice)
Sugar 1/4 c
Canned Milk 2 c diluted with
Water 2 c
Salt 1/4 tsp
Raisins 3/4 c
Vanilla 1/2 tsp.

Sauce:
Brown Sugar 1 c
Cream 1/2 c
Butter 1/2 tsp.

Directions:
Directions:
Pudding: In a deep baking dish, place the rice, sugar, milk and salt. Bake in at 375 until a brown crust is formed. Stir this under and continue baking until the crust is stirred under three times. Add the raisins, reduce the heat to 350 and bake until rice is very tender and the mixture is creamy. Remove from oven and add the vanilla.

Sauce: Combine ingredients. Cook for tree minutes in a double boiler. Serve hot or cold.

Personal Notes:
Personal Notes:
This makes a creamy rich dessert which may be served either hot or cold. Delicious with the Caramel Sauce but sometimes Mom would just add some cinnamon to milk and we would use that instead.

 

 

 

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