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Rice Pudding Recipe

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

Ginny Nutter Lemm Mullins
Added: Friday, June 20, 2008


c. raw rice
2 c. water
1 tsp. salt
4 c. whole milk
4 eggs
4 T. cornstarch
c. sugar
3 T. butter
1 tsp. vanilla
1 tsp. nutmeg (optional)
c. raisins (optional)
tsp. cream of tartar
4 T. sugar

Cook rice in water and salt; rinse and drain. Combine the rice with 3 cups cold milk; bring to a boil. Mix the sugar, cornstarch and remaining cup of milk. Separate eggs and whip the yolks and add to the above mixture. Add some of the hot mixture to this first. Combine and cook about 10 minutes; add vanilla, butter, raisins and spice. Put in a 2 quart casserole. Top with egg whites beaten with cream of tartar and 4 T. sugar. Brown at 375 for 10 minutes.




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