| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Cooked rice; about (try not to have any water left in) |
| 2 | c | Milk |
| 2 | Eggs -or- | |
| 4 | Egg yolks; if your cholesterol is too low | |
| 1/2 | c | Sugar (I regularly use much less) |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Salt |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 26 Aug 93 11:16:15 +0200 (collection) From: akhimes@mtu.edu (ADAM K. HIMES) I am a big rice pudding fan, and this one has served me well (in fact, it will serve me when I get back home tonight). It is fairly custardy, so beware. Put all of this into an ungreased casserole, which you can than throw into a 325 degree oven for about 55 minutes, or until the old knife-inserted-into-the-center-comes-out-clean trick works. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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