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Full Online Book HomeLearning KitchenDesserts - Creamy Rice Pudding
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Desserts - Creamy Rice Pudding Post by :TriniMarie Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3320

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Desserts - Creamy Rice Pudding

3 Cups Milk
3 Cups Light Cream
1 1/2 cups regular rice
1/2 Cup sugar
1/2 tsp nutmeg
1 cup heavy cream, whipped


In a saucepan add first four ingredients and heat until it bubbles around the edge, stirring frequently. Reduce heat to low and cover and simmer for 1 hour until rice is very tender, stirring occasionally.
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1/4 c. rice 2 c. milk 6 Tbsp. sugar, separated 1/4 tsp. salt 1 tsp. vanilla 2 eggs, separated In top of double boiler, cook rice and 2 cups milk until done (about 45 minutes). Stir occasionally. Add 3 tablespoons sugar, salt and vanilla to 2 beaten egg yolks. Stir some of the rice mixture into yolk mixture; then return the whole thing to double boiler and cook over low heat for 2 more minutes. Cool slightly. Beat 2 egg whites stiff and add 3 tablespoons sugar. Fold into cooled rice custard. Serve warm or cold. Serves 4.
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3 Tablespoons Raisins 2 Tablespoons Rum 1 litre/ 1 1/4 pints Milk, or more if needed 100g/ 3 1/2 oz round-grain rice 1 vanilla bean, split. (essence will do) pinch of salt 3 Tablespoons Sugar, or to taste. 2 Eggs Caramel:100g/ 3 1/2 oz Sugar 5 Tablespoons cold water To serve: 125ml/ 4 fl oz double cream. Put the raisins and rum in a saucepan, heat until quite hot, then remove from the heat and leave to macerate. Bring the milk to the boil in a heavy saucepan and stir in the rice, vanilla bean and
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