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Title: Rice Pudding
Categories: Dessert
Yield: 4 Servings

1/4cRice, long grain
6cWater, boiling
1qtMilk
1tsSalt
2tbButter, melted
2tbSugar
1/2tsAlmond extract
  Nutmeg, to taste (fresh)
1/2cAlmonds, blanched, coarsely
  Ground
1cHeavy cream, whipped

Place rice in a strainer and pour the boiling water over rice. Drain well. steep 1 hr., or until all is thick and creamy. Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm or chilled, with whipped cream.

Jeff Smith, "The Frugal Gourmet on our Immigrant Ancestors"

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