"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Rice and Raisin, by Shirley Zens, is from The 2009 Zens Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cup water 1 cup rice 1/2 cup sugar (depends on how sweet you want it) cinnamon to taste cream (depends on how juicy you want it)
Boil your water. Then add your rice and raisins and bring back to a boil. Turn it down to low and simmer until the water is gone. Approximately. 8-10 min. Add sugar, cream, and cinnamon. serve hot with Velveeta cheese on the side.
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