Name: Basic Rice Pudding
Ingredients: 1/3 c Rice; 2 tb Butter; 4 c Milk; 3 tb Sugar; 1/8 ts Salt; Nutmeg

[In the Edwards family] there was never an attempt to shield them from depressing experiences, death or taxes. This was an evil world. There was “vinegar in life.” There were “frowns from heaven.” The children were aware of it. And each one, when a shadow fell across his path, had been taught first of all to anxiously examine himself to discover if this were the chastening rod of God. No circumstance was considered apart from the hand of the Almighty. If, after careful prayerful analysis, he felt his course was right, he continued serene in his position in the midst of conflict.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	1	Servings

INGREDIENTS

1/3	c	Rice
2	tb	Butter
4	c	Milk
3	tb	Sugar
1/8	ts	Salt
		Nutmeg

INSTRUCTIONS

Wash the rice in several changes of cold water. Drain the grains &
dry them between sheets of paper toweling. In a heavy 1-1/2-quart
casserole melt the butter over low heat. Add the rice & heat it,
stirring constantly until the grains whiten. Do not let them brown.
In a saucepan combine the milk with the sugar & salt, & scald it. Add
it to the rice, stirring just long enough to blend. Let the milk
bubble for a few seconds. Remove the casserole from the heat &
sprinkle the top of the rice & milk with nutmeg. Cover the container
securely & set it in an oven preheated to 250 degrees. Bake the
pudding for 1-1/2 hours, or until it is firm & the grains of rice are
very soft. Serve warm or cold.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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