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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

McKinney Rice Pudding Recipe

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This recipe for McKinney Rice Pudding is from Blended with Love, 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 WaterMaid medium grain rice
4 cups water (approx.)
1 Tbsp. butter
½ gallon whole milk
1 cup sugar
2 Tbsp. flour
2 eggs + a little milk
1 Tbsp. vanilla
Cinnamon
Nutmeg
Directions:
Directions:
In a saucepan boil rice and water about 15 minutes. Add butter and almost ½ gallon milk; bring to a boil. Mix together sugar, flour and egg. Mix into rice; bring to a boil. Last add vanilla. Put in a metal bowl, top with cinnamon and nutmeg. Serve warm or cold. Cover and refrigerate left overs.

 

 

 

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