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Old-Fashioned Rice Pudding


What a wonderful aroma to smell; the baking of a rice pudding in the oven.  Even folks who don't like rice can enjoy this toothsome dessert.  The "secret" to a perfect rice pudding is the turning and scraping!  Have a bite for me and enjoy!

Your Host,  Brad

1/3 cup uncooked rice
4 cups milk, scalded
1/4 tsp salt
1/4 cup sugar
2 Tbl butter
Nutmeg

Combine all ingredients (except nutmeg) in a flat baking dish (8x8) and place in a slow oven (300F) and bake for 1 1/2 hours, or until rice is tender and pudding is thick and creamy, not dry.

Stir every 15 minutes with a fork, carefully turning under the brow top and scraping the edges down.

Serve hot or cold and sprinkle top with nutmeg.  Makes 5 servings.

 

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