Rice Pudding A La Marge Clark
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Rice |
| 1 | qt | Milk |
| 1/4 | c | Sugar |
INSTRUCTIONS
Cook milk and rice for about 35 minutes, just below boiling. Watch careful during the last 15 minutes, to be sure that it doesn't boil over. 5 minutes before completion, add the sugar, stirring constantly. Pour into a pie pan, and top with cinnamon. Serve warm or cold. Makes 1 pan. Rice Pudding a la Susan Barrington GRANDMA'S RICE PUDDING Use 1 egg per cup of milk and 1 tablespoon sugar or honey per cup of milk. Add 1/2 cup raisins per egg. Stir in 1/2 tsp vanilla. Add 1/3 cup cooked rice per cup of milk. Mix well and sprinkle with nutmeg. Set pan in hot water. Bake at 325 degrees for 45 - 60 minutes. This is incredibly easy and ALWAYS turns out! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 698
Calories From Fat: 137
Total Fat: 19.3g
Cholesterol: 78.1mg
Sodium: 467.8mg
Potassium: 2224.5mg
Carbohydrates: 147.4g
Fiber: 0g
Sugar: 99.3g
Protein: 32.2g