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Recipe Name: Philadelphia Rice Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

1 Cup(s) Long-grain rice, rinsed &
drained well
1 1/2 Quart(s) Milk
1 Cup(s) Sugar
1/2 Teaspoon(s) Salt
1 Dash(s) Freshly grated nutmeg
1 Teaspoon(s) Vanilla extract
This one comes from the hand of Mr. Jefferson's granddaughter,
VirginiaRandolph Trist. Her instructions are a little vague, as are all
cookbookinstructions from that time, so I have developed the following
recipe.It is very tasty and again points to Thomas Jefferson's fondness
forrice.Mix all of the above together and place in a 3-quart covered
saucepan.Bring to a simmer on the top of the stove and then place,
covered, in a300ø oven. Bake without disturbing or stirring for 2
hours and 45minutes. The pudding will almost caramelize and become a
pale goldencolor. It is just terrific.Mrs. Trist used to cook this in a
slow fireplace for 5 or 6 hours. Isuggest you try the above method
since your fireplace is not reallyready for a cooking fire that will
gently smolder for 5 to 6 hours.From <The Frugal Gourmet Cooks
American>. Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 287
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 19.5mg
Sodium: 309.1mg
Potassium: 352.7mg
Carbohydrates: 52.6g
Fiber: <1g
Sugar: 45.7g
Protein: 8.8g

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