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Print this Recipe    Rice Pudding 49

Rice Pudding

2 cups milk
1 1/2 cups cooked rice
1/2 cup raisins, if desired
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs, beaten


Heat oven to 350F. In medium saucepan, heat milk to very warm. Do
not boil. Remove from heat; add remaining ingredients; mix well.
Pour into ungreased 1 1/2-quart casserole. Place casserole in baking
pan with about 1 inch hot water. Bake at 350F for 30 minutes.
Carefully stir pudding; bake an additional 15 to 20 minutes or
until knife inserted near the center comes out clean. Serve warm
or cold with cream, if desired.

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