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Full Online Book HomeLearning KitchenDesserts - Rice Pudding - Maple Rice Pudding
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Desserts - Rice Pudding -  Maple Rice Pudding Post by :ezypeasy2 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2605

Click below to download : Desserts - Rice Pudding - Maple Rice Pudding (Format : PDF)

Desserts - Rice Pudding - Maple Rice Pudding

4 cups milk
1/2 cup uncooked rice
1/3 cup pure maple syrup
1/8 tsp. salt
1/4 tsp. almond extract
3 Tbls. butter, melted

Preheat oven to 250 degrees F.

Combine all ingredients except the butter in a baking dish. Bake for 1 hour, stirring every 15 minutes. Stir in the melted butter and continue cooking without stirring for an additional 2 hours. Serve warm, chilled, or at room temperature. Serves 4 to 6.

Source: www.wwrecipes.com
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Desserts - Rice Pudding -  Norwegian Rice Cream Desserts - Rice Pudding - Norwegian Rice Cream

Desserts - Rice Pudding -  Norwegian Rice Cream
6 cups milk Scant cup of regular long grain rice 3 tablespoons sugar 1/2 teaspoon salt 1 cup heavy cream, whipped 1 (14 1/2 oz.) jar Lingonberries In large heavy saucepan over medium heat, heat milk, rice, sugar and salt until tiny bubbles form around edge. Reduce heat to low, cover and simmer 45 to 50 minutes or until rice is tender, stirring occasionally. Refrigerate until well chilled. In small bowl, with mixer at medium speed, beat heavy cream until soft peaks form. Fold into rice mixture and refrigerate to chill well. Serve with lingonberries on top. Serves 8 Source: http://db-server.com/cgi/recipe/recipequeryget.dbm?unique=461

Desserts - Lemon Cream Rice Desserts - Lemon Cream Rice

Desserts - Lemon Cream Rice
1/2 cup rice - uncooked 1/2 cup sugar 3/4 teaspoon salt 2 tablespoons sugar - powdered 3 cups milk (*) 1 1/3 tablespoons lemon juice rind from 1 lemon - finely grated 2 eggs - separated 1/4 teaspoon lemon extract Preheat oven to 350*F. Place rice in a strainer and rinse under running water until water runs clear. Place in a double boiler, add milk and cook until rice is soft.Add sugar, lemon rind, lemon juice, salt and beaten egg yolks. Cook until mixture thickens. Turn into a buttered oven dish. Beat egg whites until stiff and fold in gradually