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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Company Rice Pudding- Gertrude Piemann Recipe

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This recipe for Company Rice Pudding- Gertrude Piemann is from The Semmler 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup rice NOT Minute Rice
1 cup sugar
3 egg yolks
3 Tbls flour mixed with 1/2 cup milk
1/4 tsp cream of tarter
1/2 tsp vanilla
3 cups milk
1/4 tsp salt
1 tsp vanilla
3 egg whites
6 Tbls sugar
Directions:
Directions:
Cook the rice in 2 quarts of water until tender (20 minutes). Strain and rinse by running cold water over the rice. While rice is cooking, make custard of the following:
milk, sugar, salt, egg yolks, vanilla and flour that was mixed with the 1/2 cup milk. Combine rice and custard in a Pyrex baking dish, 9 x 13 size. OPTIONS: (You can cook a cup of raisens in water 10 minutes and drain and add the raisens)

Make meringue beating egg whites and cream of tarter until foamy. Beat in sugar,
1 Tbls at a time. Continue beating until stiff and glossy. Do not UNDER beat. Beat in vanilla . Top rice mixture with the meringue. Put in a 400º over for 10 minutes or until the meringue is delicate brown. Cool away from drafts. Mom always greased the pan a little. You can spray with Pam.

 

 

 

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