"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rice Pudding Recipe

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

Contributor:  
Contributor:  
Linda Rose

Category:
Category:

Ingredients:  
Ingredients:  
3 cups white rice (can use the instant rice)
1 cup sweetened condensed milk
1 tsp ground cinnamon
3 eggs, slightly beaten
1/2 cup butter
2 1/2 cups whole milk
1/2 cups light raisins
1 1/2 tsp vanilla
Salt

Directions:
Directions:
Cook rice according to package. Place drained rice into a medium pot on top of stove. Add butter, milk, vanilla and cool on medium heat. Stir in salt, cinnamon, and condensed milk stirring constantly for 2-3 minutes. Stir in eggs. Cook until cream for 20 minutes. Put rice pudding in a casserole dish and bake in a 300 degree preheated oven

 

 

 

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