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Modern Rice Pudding
Recipe By : Betty Crocker (1950)
Serving Size : 6 Preparation Time :0:00
Categories : 1 Puddings
Rice
Amount Measure Ingredient -- Preparation Method
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2 large eggs -- OR 4 yolks
1/2 cup sugar
1/4 teaspoon salt
2 cups milk -- scalded
nutmeg -- to taste
vanilla extract -- optional
2 cups cooked rice
1/2 cup seedless raisins
cream -- warm, for serving
Beat eggs, sugar and salt slightly, to mix. Pour scalded milk into egg
mixture. Mix in vanilla (if desired), cooked rice and raisins. Pour into
1-quart casserole (6 1/2") and set in pan of water (1" deep). Sprinkle
with nutmeg. Bake 1 hour 15 minutes in a moderate oven (350 degrees) or
until a silver knife thrust into custard comes out clean. Immediately
remove from heat. Serve warm with cream. Serves 6
Me ke aloha, Mary
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