MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan-Rice Pudding
Categories: Desserts, Rice, Puddings, Nuts, Fruits
Yield: 6 Servings

2 1/2 c Milk
2 c Rice; cooked
1/2 c Chopped pecans; toasted
1/2 c Sugar
1/2 c Raisins
3 lg Egg yolks; slightly beaten
2 tb Butter; melted
1 ts Vanilla extract
1 ts Ground nutmeg
1 ts Lemon juice
Water; hot

In a 3 quart casserole, combine the milk, rice, pecans,
sugar, raisins, egg yolks, butter/margarine, vanilla
extract, nutmeg, and lemon juice. Place the casserole in
13" X 9" pan. Pour hot water into the pan to a depth of
1".

Bake in a 325ºF/160ºC. oven for 60 to 70 minutes,
stirring every 15 minutes. Cool and serve.

TOAST PECANS: Set the oven @ 350ºF/175ºC. In a shallow
baking pan, spread the pecans and until toasted, about
6 minutes.

Makes 6 servings.

Recipe: Sergeant Donald Johnson, Engine 20, Detroit, MI.
From a giveaway pamphlet from the U.S.A. Rice Council
titled, "Great Firehouse Chefs Of America, Award-Winning
Recipes"

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rice Pudding w/Leftover Rice
Categories: Five, Rice, Dairy
Yield: 4 servings

2 c Cooked long grain rice
2 c Whole milk
3 tb + 1 ts sugar
1/8 ts Salt
1 ts Vanilla extract
Whipped cream, cinnamon and
- dried cranberries; opt

In a large saucepan, combine the rice, milk, sugar and
salt. Cook, uncovered, over medium heat until thickened,
stirring often, about 20 minutes. Remove from the heat;
stir in vanilla. Spoon into serving dishes. Serve warm.
If desired, top with whipped cream, cinnamon and dried
cranberries.

Laura German, North Brookfield, Massachusetts

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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