"The belly rules the mind."--Spanish Proverb

Creamy Rice Pudding Recipe

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Creamy Rice Pudding image
Cecil Newman at the Hollenshead reunion in the fall of 2001 at Virginia's in Ruple

 

This recipe for Creamy Rice Pudding, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cecil Ray Newman
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. converted long-grained rice
2 c. water
1/8 tsp. salt
3 c. milk
1 c. Half and Half
1/2 c. sugar
1" piece vanilla bean, split lengthwise or 1 tsp. vanilla
2 lg. egg yolks
cinnamon

Directions:
Directions:
In med. saucepan, heat rice, water and salt to boiling over med. heat. Reduce heat to low; cover. Simmer 20 to 25 min. or until rice is tender and all liquid is absorbed. Add milk, Half and Half and sugar and vanilla bean (not vanilla extract); mix. Heat to boiling over med. heat. Reduce heat; simmer 30 min., stirring occasionally. Remove vanilla bean; scrape seeds into rice mixture. Discard pod. In sm. bowl, mix egg yolks, gradually whisk in about 1 c. of the hot rice mixture. Pour egg-yolk mixture into rice in pan. Whisk until blended. Over low heat, simmer, stirring with wooden spoon, 5 to 8 min. or until thickened and creamy. If using vanilla extract, add to rice mixture; mix. Serve pudding warm (best), at room temperature or cold; dust with cinnamon before serving.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Cecil is the husband of Kay (Hollenshead) Newman and the son-in-law of Virginia (Rogers) Hollenshead & the late John Hollenshead. This is a "Hollenshead Family Classic" from the pages of "Legacy of the Hollensheads" by Glynn and Johnette (Hollenshead) Oakes.

 

 

 

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