"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Rice Pudding Recipe

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

Gina Bundy Noonan
Added: Sunday, January 13, 2008


1/2 c. sugar
2 Tbsp. flour
1/4 tsp. salt

2 c. milk

3 egg yolks

1 tsp. vanilla
1 to 1 1/2 c. cooked rice

1/4 c. sugar
3 egg whites


Combine 1/2 c. sugar, flour and salt; stir in milk. Cook, stirring constantly until thickened.

Beat egg yolks, gradually stir in hot mixture (Stir half of hot mixture into egg yolks and then stir that mixture back into hot mixture. This prevents curdling.)

Return to heat. Cook 5 minutes stirring constantly until thickened. Remove from heat and stir in vanilla and rice.

MERINGUE: Beat egg whites until stiff but not dry. Gradually add remaining 1/4 c. sugar, beating until mixture forms stiff peaks. Spread meringue over rice.

Bake in preheated 425 oven until brown.

This recipe came from my Grandma Hampton. Although we can make it ourselves, when Beth and I are together we beg Mom to make it for us.

Number Of Servings:
Number Of Servings:
6 servings.




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