"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

Rice Velvet Recipe

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

Contributor:  
Contributor:  
Leah Caruso
Added: Sunday, October 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. rice (not minute rice)
1 c. boiling water
pinch of salt
4 c. milk
4 tbsp. butter
2 eggs, beaten
1/2 c. sugar
cinnamon and sugar mixture

Directions:
Directions:
Cook rice in boiling water for 7 minutes. Add milk and butter, cover and cook on low heat one hour and 15 minutes. Mix eggs with sugar and stir into hot mixture. Cook until pudding coats a spoon and begins to thicken. Remove from heat. Pour into compote, sprinkle with cinnamon and sugar and serve at room temperature or chilled.

Personal Notes:
Personal Notes:
Incredibly smooth......please no raisins!

 

 

 

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