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Rice Pudding w Cream |
Name: |
Jennifer Miller |
Base: |
Eglin AFB |
Recipe: |
1 cup long grain rice
2 cups water
1 teaspoon salt
3/4 cup granulated sugar
3 cups milk
1/2 cup raisins
3 egg yolks
1 cup whipping cream
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup heavy cream, for the top
Directions:
1
Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes.
2
Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly.
3
Cook, uncovered 30 minutes or until the milk is absorbed; cool.
4
Soak raisins in water until plump.
5
Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish.
6
Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice.
7
Turn into baking dish and sprinkle with cinnamon.
8
Bake, uncovered until edges are set, but still creamy inside--25 minutes.
9
Gently heat 1 cup heavy cream until lukewarm, pour over the top.
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