"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lion House Rice Pudding Recipe

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This recipe for Lion House Rice Pudding, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lizbeth Williams
Added: Sunday, October 18, 2009


2 cups cooked rice
2 cups milk
2/3 cup evaporated milk
1/2 cup raisins
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
2 eggs, slightly beaten
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 teaspoon vanilla

In a small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water just long enough to plump them. In a heavy 2- to 3-quart saucepan combine cornstarch, salt. and sugar, and blend well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices, and vanilla. Chill. Makes eight 1/2 cup servings.




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