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Associate.com - Share Your Recipe!

Recipe Name: Rice Pudding #14 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Cup(s) Rice
1 Teaspoon(s) Salt
6 Cup(s) Hot milk
2 Tablespoon(s) Butter
2 Teaspoon(s) Sugar
2 Teaspoon(s) Vanilla
Directions:
From: waring@ima.infomail.com (Sam Waring)Date: 28 Jan 1995 10:09:08
-0500Steam rice, salt and milk in the top of a double boiler over (not
in)boiling water for about 1 hour. Stir frequently and watch that the
pandoes not boil dry. When the rice is tender, cool slightly and add
thebutter, sugar, and vanilla. Serve as a pudding, hot or cold, with
stewedor canned fruit, crushed sweetened berries, or quince jelly
sauce, orwith a combination of 4 T sugar and 1 T
cinnamon.REC.FOOD.RECIPES ARCHIVES/DESSERTSFrom rec.food.cooking
archives. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 200
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 29.7mg
Sodium: 503.2mg
Potassium: 354.1mg
Carbohydrates: 20.7g
Fiber: <1g
Sugar: 13.9g
Protein: 8.8g


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