"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

McKinney Rice Pudding Recipe

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This recipe for McKinney Rice Pudding, by , is from Blended with Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
From Scott & Susan's recipe box

Category:
Category:

Ingredients:  
Ingredients:  
1 cup WaterMaid medium grain rice
4 cups water (approx.)
1 Tbsp. butter
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 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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