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Rice Pudding


  • 1 1/4 cups rice
  • 1 1/4 cups water
  • 1 1/4 cups sugar
  • 1/2 tsp. salt
  • 1 strip of lemon peel, about 3 inches long
  • 4-5 cups milk
  • 2 tsp. butter or margarine
  • 2 egg yolks
  • 1 Tbsp. milk
  • cinnamon
  • vanilla, if desired


Combine rice, water, salt and lemon peel in a large saucepan. Bring to a boil, then reduce to simmer. Cook 7-10 minutes, until water is absorbed, stirring frequently. Remove lemon peel. Add sugar, 2 cups of milk and butter. Bring to a boil again, then reduce to simmer. Cook about 20 minutes, stirring frequently, until most of milk is absorbed. Add 2 more cups of milk. Continue simmering and stirring until rice is tender, about 30 minutes. Add another 1/2 to 1 cup milk, if necessary, to make a creamy mixture. Remove from heat and let cool slightly. Meanwhile, beat 2 egg yolks with 1 tablespoon milk. Add a small amount of warm rice mixture to yolks, then add yolk mixture to rice. Add vanilla, if desired. Pour into individual serving dishes. While warm, decorate tops with cinnamon. Let finish cooling and serve.


By Robin from Washington, IA

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