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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rice Pudding Bar Recipe

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This recipe for Rice Pudding Bar is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Already cooked rice

Custard ingredients:

1/4 cup sugar
2 T. cornstarch
14 tsp. salt
1 egg, beaten
2 cups milk
1 T. butter
1 1/2 tsp. vanilla
Directions:
Directions:
Mix together in a saucepan the sugar, cornstarch and salt. Stir in the egg, then gradually stir in the milk. Cook over low heat, stirring constantly until mixture comes to a boil. Boil for one minute only. Remove from heat and blend in butter and vanilla. Stir in the cooked rice. Serve with choices of toppings like raisins, craisins, coconut, nuts, mandarin oranges, peaches, berries, etc.
Personal Notes:
Personal Notes:
When the family filled up our big round table, we often doubled or tripled this recipe for this fun supper meal, with lots of different toppings to choose from placed on the "lazy-susan" in the center.

 

 

 

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