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Listing all posts with label Desserts. Show all posts.
  1. Rice Pudding

    Rice Pudding

    1/3 cup rice
    4 cups water
    2 cups milk
    1/3 cup sugar
    1 egg

    Soak rice in water and cook until tender. Drain. Add milk, sugar and one well-beaten egg.  Turn into baking dish and finish in oven. (Recipients of Emergency Relief - Montreal)
  2. Easy-to-Make Rice Desserts

    Rice is one of those wonderful foods that, if a made a part of your food storage, with even a minimum of care can be stored for thirty years or more and still be found to be a usable food after that time.  As the folks at Provident Living put it, "While there is a decline in nutritional quality and taste over time, depending on the orginal quality of food and how it was processed, packaged and stored, studies show that even after being stored long-term, the food will help sustain life in an emergency." 

    Its high caloric value and versatility in use help to make rice a valuable part of just about any home storage program.  Use it as in a main dish, use it in a side dish, or even use it as a dessert.  As these recipes which follow show, rice can be a simple-to-use, inexpensive and healthy dessert ingredient.

    Rice Custard

    • 1 cup cooked rice (with or without raisins)
    • 1 pt milk
    • 1 tsp. vanilla
    • 2 eggs
    • salt
    • 1/4 cup milk
    • sugar or syrup to taste

    Scald milk and pour over lightly beaten eggs. Add sugar, salt, vanilla and cooked rice.  Place pudding dish in a pan of hot water and bake until custard is set. (Manitoba Agricultural College)


    Rice Pudding

    • 1/2 cup rice
    • 1/8 tsp salt
    • 1/4 cup sugar
    • nutmeg
    • 2 cups milk

    Pour into buttered pudding dish, place in a pan of hot water and bake 3 or 4 hours in a slow oven.  Stir frequently until pudding is nearly cooked then brown slightly. (Macdonald Institute, Guelph, Ontario)


    Boiled Rice

    • 1 cup boiling water
    • 1/2 tsp salt - scant
    • 1/4 cup rice - scant

    ‚ÄčPick over and wash rice, add slowly to boiling salted water. Boil uncovered 5 minutes, cover, place over boiling water and cook without disturbing until soft. All water should be absorbed and the kernels quite separate.  Serve with milk and brown suugar, (Macdonald Institute, Guelph)
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