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Swedish Rice Pudding Recipe

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

Contributor:  
Contributor:  
Judi Martinson
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Basic Ingredients:
1 cup rice, cooked and drained
1 quart milk
3 tablespoons cornstarch dissolved in a bit of milk
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoon almond or vanilla extract or one of each
Meringue
5 egg whites
1/3 teaspoon cream of tartar
1/4 teaspoon salt
Pinch of baking powder
1/2 cup sugar
1/2 - 1 teaspoons vanilla

Directions:
Directions:
Mix together all the basic ingredients and place in a 9x13 inch pan. Meringue: Beat egg whites until foamy. Add meringue ingredients to the whites in a bowl. Beat until stiff peaks appear. Cover rice with meringue and bake at 400 degrees for 60 minutes until brown on top.

Personal Notes:
Personal Notes:
May want to add some sugar to the rice mixture.

 

 

 

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