This recipe for Aunt Carrie's Smorgasbord Baked Rice, by Elaine Johnson, is from Our Family Cookbook - 2nd Edition,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. rice 6 c. water 1 quart milk 3/4 c. sugar 1/2 tsp. salt 1 Tbsp. corn starch 5 well beaten egg yolks 1 tsp. almond flavoring
Cook rice in water. Drain and rinse rice. Add milk. Boil 5 minutes. Add sugar, salt and corn starch. Add yolks. Let come to a boil. Add almond flavoring. Put in baking dish and top with meringue. (10 Tbsp. sugar)
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