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Rice Pudding Recipe

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

Contributor:  
Contributor:  
Karen Pingree
Added: Monday, September 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c cooked white rice
2c milk
5 1/3 oz can of evaporated milk
c raisins (I use Craisins)
1 Tbsp cornstarch
tsp salt
c + 2 Tbsp sugar
2 eggs, slightly beaten
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp vanilla

Directions:
Directions:
In a small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water, just long enough to plump them. In a heavy saucepan, combine cornstarch, salt and sugar and blend well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened (a minute or two). Remove from heat and stir in raisins, spices and vanilla.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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