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Rice Pudding Recipe

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

Contributor:  
Contributor:  
Mom Mom
Added: Wednesday, August 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. water
1/2 tsp. salt
1 c. uncooked whole grain rice (not instant)
4 c. heavy cream
5 eggs
1 c. sugar

Directions:
Directions:
Bring water and salt to a boil. Stir in rice and return to boil. Cover pot and reduce to low. Cook until water is absorbed. (approx. 20 minutes) Stir occasionally to prevent sticking.

Slowly stir in 3 1/2 c. heavy cream. Stir gently over low heat until cream is incorporated (do not boil) Remove from heat.

Whip eggs and sugar in separate bowl on high speed until light, yellow & thick. Stir eggs gently into rice mixture until blended over low heat. Do not allow to boil.

When thickened, remove from heat and stir in remaining 1/2 c. of cream. Place plastic wrap on top of pudding to prevent skin from forming. Allow to cool and refrigerate.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Definitely not lowfat, but oh so good!

 

 

 

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