"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Lion House Rice Pudding Recipe

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This recipe for Lion House Rice Pudding, by , is from Ekker Family Cookbook, 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!

Contributor:  
Contributor:  
Debbie Ekker

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked white rice
2 cups milk
1 small (5-1/3 oz) can evaporated milk
1/2 cup raisins
1 T. cornstarch
1/4 tsp. salt
1/2 cup 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 2 or 3 quart 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 mlk and rice and stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices, and vanilla. Eat warm or chill to serve later.

Number Of Servings:
Number Of Servings:
8 (1/2 cup servings)
Personal Notes:
Personal Notes:
I made this rice pudding for Matt when we were dating and it has been one of his favorite desserts ever since. We joke about this being the reason he married me... maybe.

 

 

 

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