| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 2/3 |
c |
Uncooked rice |
| 8 |
c |
Boiling water |
| 1 |
ts |
Salt |
| 1 1/3 |
c |
Milk |
|
|
Pinch of salt |
| 3 |
tb |
Brown sugar |
| 1 |
tb |
Soft marge or butter |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs, lightly beaten |
| 1/3 |
c |
Raisins |
| 1/2 |
ts |
Grated lemon rind |
| 1 |
ts |
Lemon juice |
INSTRUCTIONS
Cook rice in boiling water to which has been added 1 teaspoon salt. When
tender, (about 15 mins) drain and rinse with cold water. Combine milk,
sugar marge. or butter, vanilla and eggs. Beat well. Add cooked rice,
raisins, lemon rind and juice. Lightly grease a 1-1/2 quart baking dish,
pour in rice mixture. Place in a pan of warm water, and bake till custard
is set. Pudding is good either hot or cold. It should be creamy as custard.
Note: Save the rice water...its a grand starch for curtains, collars and
cuffs. (circa: 1966)
Posted to MM-Recipes Digest V3 #297
Date: Tue, 29 Oct 1996 19:05:49 -0500
From: BobbieB1@aol.com
A Message from our Provider:
“Jesus welcomes you back”