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Rice Pudding Recipe

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

Contributor:  
Contributor:  
Paula Timm

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups skim milk
1 cup converted rice
3 T. dry sherry (optional)
1/4 tsp. ground nutmeg
1/4 - 1/3 cup sugar
2 cups light whipped topping
Freshly grated nutmeg
20 pecan halves, toasted

Directions:
Directions:
Heat milk to boiling in small saucepan; stir in rice. Reduce heat to low and simmer, covered until rice is tender and milk absorbed. Stir in sherry, sugar and ground nutmeg; cool to room temperature. Stir in whipped topping and refrigerate. Serve in small bowls; sprinkle with nutmeg and garnish with pecans.

Personal Notes:
Personal Notes:
Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. - Ambrose Bierce

 

 

 

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