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Rice Pudding Recipe

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This recipe for Rice Pudding, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Mills Otto on behalf of Bennettie and Andrina Amundson
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c raw rice
2 &1/2 c milk
1 c sugar
Whipped cream ( can use 1 large cool whip instead)
Lingonberries or raspberries
Potato Starch ( corn starch today)

Directions:
Directions:
Cook rice according to general rice directions.When ready add milk and sugar. Cook until the milk is absorbed into the rice. It will be thick and sticky.
Cool. Fold in whipped cream.

In a separate bowl , lightly mash berries with a little water (I use frozen). Mix cornstarch with a little water and slowly add the juice of the berries. Cook to thicken. Fold in the berries and cook a little longer. When cool, dish up servings of the rice and top with the berry sauce.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I love their version of the traditional rice pudding, which is such a popular dessert in Norway, even today.

 

 

 

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