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Rice Pudding Recipe

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This recipe for Rice Pudding, by , is from Nowell 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:  
Vickie Nowell Agnitsch in memory of Toni Johnson

Category:
Category:

Ingredients:  
Ingredients:  
1 c. brown rice
1 and 7/8 c. boiling water
1 tsp. salt
1 T. butter
4 eggs
⅓ c. sugar
1 qt. skim milk
2 tsp. vanilla
1 c. chopped raisins

Directions:
Directions:
Cook brown rice in stainless steel pot on top of flame tamer 50 minutes (25 minutes if use white rice) mix together with 1 tsp. salt and 1 T. butter. Stir into rice the raisins.
Heat 1 qt. of skim milk for 5 min in 4 cup pyrex measuring cup in microwave.
Beat 4 eggs in 8 cup pyrex measuring container. Add 2 tsp. vanilla, sugar and all the milk gradually while stirring.
Add liquid mixture to pot with rice and raisins and mix well. Pour into largest of 3 white and green casseroles (start with a cup or 2 at a time before pouring the rest into the casserole).
Bake at 325 for 45 minutes to 1 hour. Sprinkle with cinnamon before putting into oven.
Use square pyrex dish, plus 1 round pyrex small cereal bowl to be able to mark off 9 servings.

Personal Notes:
Personal Notes:
Aunt Toni was very precise in her cooking directions. :)

 

 

 

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