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Rice Pudding II Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
2 c milk
1/c c raisins
1/8 tsp cinnamon or nutmeg
1 1/4 c cooked rice
1/4 tsp salt
1/2 c sugar
1 tbs powdered sugar
Directions:
Directions:
Separate the whites and yolks of the eggs, add to the yolks two tablespoons of the milk and place the rest of the milk on the fire in the double boiler. Wash the raisins, put them in the milk and cook until soft (about 15 minutes). Add the rice, cook five minutes longer, then stir in the yolks of the eggs and the salt, sugar, and spice. Stir well, cook for two or three minutes, remove from the fire and pour the pudding into the serving dish. Beat the whites of the eggs light, add sugar, spread the meringue on top of the pudding and brown delicately in the oven. Serve cold.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY

 

 

 

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