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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Rice Pudding Recipe

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This recipe for Rice Pudding is from The Hocking Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs, beaten
2 cups milk, scalded
½ cup sugar
1 t. vanilla
¼ t. cinnamon
1 ½ cups cooked rice
½ cup raisins, if desired
Directions:
Directions:
Preheat oven to 350º.
Combine all ingrediants in 1 ½ or 2 quart casserole; mix thoroughly.
Place casserole in baking pan with about 1 inch hot water.
Bake 45-60 minutes or until knife inserted near center comes out clean.
Serve warm or chilled.

Pudding will bake with a custard layer on bottom. For a more even distribution of rice and raisins, stir pudding carefully after 30 minutes of baking.
If desired, omit scalding milk; add 5-10 minutes to baking time.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Brought to you by the New Pillsbury Family Cookbook.

 

 

 

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