| 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.
A Message from our Provider:
“Rainbows – a gift from God”