"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Rice Pudding (Clark family) Recipe

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This recipe for Rice Pudding (Clark family), by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Hauptli
Added: Sunday, August 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 C water
1 C long grain white rice
1 tsp salt
2 quarts milk (yes, it really is 2 quarts)
1/2 C butter or margarine
4 eggs
2 tsp vanilla
1 C sugar
1 C raisens

Directions:
Directions:
Bring rice, water and salt to a boil -- reduce heat and simmer 8 minutes or until water is absorbed. Add milk and butter - bring to a boil - reduce heat and simmer 1 1/4 hours.
Stir often so it doesn't stick. Beat the eggs, vanilla and sugar together - then stir into the cooked rice mixture. Stir in the raisens. Let cool 10 minutes.
Serve warm, sprinkled with cinnamon and sugar.

Number Of Servings:
Number Of Servings:
Large Amount
Preparation Time:
Preparation Time:
2 hours or so, due to needing continuous stirring
Personal Notes:
Personal Notes:
This recipe was used by Ruby Clark and came to me from my sister, Clarice (Clark) Reed, via her children, Norman, Inez, & Sharon

 

 

 

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