Title: Creamy Rice Pudding
Categories: Dessert Blank
Yield: 4 Servings

1/3	c	Short grain rice, uncooked
1/2	c	Whipping cream
1	qt	Milk
1/2	c	Sugar
1/8	ts	Nutmeg OR
1	ts	Vanilla
3	tb	Butter or margarine

PREHEAT OVEN TO 300F. Sprinkle rice evenly over the bottom of a buttered 1 1/2-quart casserole. Mix milk and sugar, pour over rice, sprinkle with nutmeg and dot with butter. Bake, uncovered, 2 hours, stirring every 15 minutes for the first 1 1/2 hours, until lightly browned. Remove from oven and stir in whipping cream. Bake another 1/2 hour.

Makes 4 to 6 Servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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