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Rice Pudding Recipe

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This recipe for Rice Pudding, by , is from Cooper Hollow Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Halter

Category:
Category:

Ingredients:  
Ingredients:  
2-1/4 cups boiling water
1 tsp. salt
1 cup long grain rice
2/3 cup milk (approximately)
1/3 cup sugar (approximately)
tsp. almond extract
2 cups heavy cream, whipped

Directions:
Directions:
Bring water to boil in 1-1/2 quart saucepan; add salt. Stir in rice slowly so water keeps boiling. Cover; turn heat to simmer; allow rice to cook 30 minutes or until just tender. Add enough milk to barely fill in rice and be level with top of rice. Cover pan; simmer another 30 minutes or until all milk is absorbed. Stir in sugar to taste and almond extract. Chill. Just before serving, fold in whipped cream. Served with chilled Raspberry Sauce or other fruit sauce.

 

 

 

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