Page 156 - FLIPBOOK NEW

CREAMY RICE PUDDING

Ingredients
2 quarts milk 4 large eggs
1/2 teaspoon salt 1 cup regular long grain rice
1/2 cup dark seedless raisins 3/4 cup sugar
1 teaspoon vanilla extract 2 12-ounce evaporated milk

ground cinnamon

Instructions
In 4 quart saucepan over medium heat, heat milk and salt to simmering, stir in rice.
Reduce heat to low, cover and simmer 45 to 50 minutes until rice is very tender and
mixture is thick, stirring occasionally. Stir in raisins. In large bowl, beat sugar,
vanilla extract, evaporated milk, and eggs with wire whisk. Gradually stir in hot rice
mixture. Preheat oven to 350 degrees. Grease 13x9 baking dish and place in large
roasting pan rack. Carefully pour rice mixture into baking dish, mixture will almost

fill dish. Pour hot water into roasting pan to come up halfway to sides of baking dish.
Bake 40 -45 minutes until knife inserted in middle comes out clean. Sprinkle
cinnamon on top to serve. Serve warm, refrigerate and serve cold.

LINDA MORAN’S RICE PUDDING

Ingredients
7 eggs
1 cup sugar
1 quart milk
2 teaspoons vanilla
butter
1 cup cooked rice
1 teaspoon cinnamon
1 can evaporated milk

Instructions
Beat eggs well and add sugar, continue beating. Add vanilla and cinnamon and stir in
rice and evaporated milk. Stir in regular milk. Sprinkle top with cinnamon and swirl with
a spoon till wet. Dot with butter. Bake for 1 hour at 375 degrees

Linda would always make her famous rice pudding when we had our monthly poker
game with Aunt Mary and Uncle Joe, Darlene and Willy Hauk, and at times other

guests as well. Linda then gave the recipe to Mary. Mary then took over making the rice
pudding and bringing it to our poker games. She would always bring the heavy cream to
make whip cream or just pour it over the rice pudding. They would make the rice
pudding half with raisins and the other half plain.

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