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Old-Fashioned Rice Pudding
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Recipe Information
Chuck and 1959 cookbook

Serves/Makes:4 servings

  • 1 quart (950 ml) milk
  • 1/4 cup (60 ml) raw rice
  • 1/8 tsp (1 ml) salt
  • 1/4 cup (60 ml) sugar
  • 1 tsp (5 ml) vanilla
  • 1/8 tsp (1 ml) grated nutmeg
  • 1/2 cup (125 ml) thin cream
  • Preheat oven to 275 degrees (125 C.).
  • Place first 4 ingredients in double boiler, cover and heat over boiling water until milk scalds.
  • Remove from heat, stir in vanilla and nutmeg.
  • Turn into a 6 cups (1425 ml) casserole, do not cover.
  • Place on middle rack and bake 2 1/2 to 3 hours, stirring with a fork 3 times during the first hour, to keep rice from settling.
  • After 1 1/2 hours, stir in the cream.
  • Bake until rice is perfectly tender.
  • Remove to wire rack to cool.
  • Serve warm or cold.

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