"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for RICE PUDDING, by , is from Family Food Friends 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!

Stephanie Sutcliffe Thomas


2 c water
2 c milk
Pinch of salt
c. & 2 T. Long grain rice
c raisins*
⅓ c. sugar
2 egg yolks
1 tsp. pure vanilla
tsp. ground cinnamon

* c. heavy cream OR 8 oz Cool Whip
*1 T. Sugar

In a 3qt microwaveable dish combine water, rice and salt. Microwave for 10 minutes. Add milk an microwave 5-6 minutes (depending on microwave), or until the rice is tender. In a small mixing bowl, combine ⅓ cup of sugar, egg yolks, vanilla and tsp. cinnamon. Add egg mixture (and raisins if desired) to cooked rice mixture in dish. Put in microwave and cook 1 - 1 minutes. Remove and whisk. Put back in microwave for another 1 - 1 minutes until the mixture thickens. Remove from the heat and cool.
*At this point you can either use and 8 oz cool whip OR While cooling, in a mixing bowl add cream. Beat until stiff. Beat in sugar. Fold into cooled rice mixture. Spoon into small dessert bowls. Serve chilled.




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