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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Rice Pudding Recipe

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This recipe for Rice Pudding is from Generations of Good Eating: Second Edition, 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:  
2 quarts milk
1 cup sugar
1 cup uncooked rice
2 eggs
2 teaspoon vanilla extract
1 1/2 teaspoon cinnamon
Directions:
Directions:
In large saucepan, heat milk to just boiling. Add sugar and rice and stir to blend. Reduce heat to low.

In a separate bowl, beat eggs until light. Gradually pour about 1 cup of hot milk mixture and vanilla into eggs, and blend thoroughly. Add entire egg mixture to saucepan. Cook for 1 hour over a low heat. It will not be thick.

Pour into a 2 quart casserole and allow to set at room temperature. Sprinkle cinnamon if desired. Good warm or cold.
Number Of Servings:
Number Of Servings:
12

 

 

 

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