Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!cpk-news-hub1.bbnplanet.com!news.gtei.net!news.algonet.se!algonet!newsfeed.wirehub.nl!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Recipeaholic@aol.com Newsgroups: rec.food.recipes Subject: Rice Pudding Followup-To: rec.food.cooking Date: 31 May 2000 14:14:35 -0600 Organization: AoL Lines: 37 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <9d.603ccc6.2663cb6e@aol.com> Reply-To: Recipeaholic@aol.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:42196 * Exported from MasterCook * Rice Pudding Recipe By :The Pillsbury. Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Desserts Puddings Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 1 1/2 cups cooked rice 1/2 cup raisins -- if desired 1/3 cup sugar 1 teaspoon cinnamon 1 teaspoon vanilla 2 eggs -- beaten Heat oven to 350:. In medium saucepan, heat milk to very warm. Do not boil. Remove from heat; add remaining ingredients; mix well. Pour into ungreased 1 1/2-quart casserole. Place casserole in baking pan with about 1 inch hot water. Bake at 350: for 30 minutes. Carefully stir pudding; bake an additional 15 to 20 minutes or until knife inserted near the center comes out clean. Serve warm or cold with cream, if desired. - - - - - - - - - - - - - - - - - - - ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.