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

Title: Creamy Rice Pudding
Categories: Puddings
Yield: 4 Servings

2 c Cooked rice; (1 c dry cooked
-in 2 c water until
-well-done)
2 Eggs
1 c Milk; combined with:
1 ts Vanilla
1/2 c Honey
1/2 c Raisins or chopped dates
1/2 ts Cinnamon
1 ds Nutmeg
1/2 ts Freshly grated lemon rind
1 c Yogurt; sour cream, or heavy
-cream
1 c Apple; grated; (optional)
1 c Fresh peach slices;
-(optional)
1/2 c Chopped nuts; mix with the
-rice; (optional)

Pre-heat oven to 350 F.

Beat eggs, milk, and honey together in a blender. Combine withg
cooked rice and remaining ingredients, except yogurt, sour cream, or
heavy cream. Spread into a buttered 8" square pan (or equivalent) and
bake. Stir well every 8 to 10 minutes during baking. Remove from oven
after 25 minutes. It'll still be loose, but will solidify as it
cools. After it has cooled 10 minutes, stir in the yogurt, sour
cream, or heavy cream. Eat it hot, warm, or cold.

Recipe by Moosewood Cookbook

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

Title: Creamy Rice Pudding
Categories: Camping, Puddings
Yield: 1 Pudding

1 c Milk
1/8 ts Salt
1 c Dry rice
1/4 c Raisins
1/4 c Walnuts (optional)
2 Eggs; slightly beaten
1 ts Vanilla
1/4 c Honey
1 ds Nutmeg
1 ds Cinnamon

Heat milk and salt over medium flame until warm.

Stir in rice, boil, then turn to simmer.

Add raisins, nuts, and cook until rice is done. Add spices.

Combine egg, honey, and vanilla, and add to rice mixture.

Stir and cook until rice thickens.

Recipe by Cycle Food by Lauren Hefferon

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