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Print this Recipe    Rice Pudding 53

Baked Rice Pudding

2 cups cooked rice
1 tablespoon butter, softened
1/2 cup brown sugar or 1/4 cup plus 2 Tbsp. granulated sugar
1/8 teaspoon salt
4 eggs
2 teaspoons vanilla
1 1/3 cups milk
1 teaspoon lemon juice
1/2 teaspoon lemon peel
1/3 cup chopped dried fruit or dates, or raisins (optional)
1 1/2 cups crumbled cookies, (optional)

Heat the oven to 325 F. Cut butter into sugar and slowly add salt,
eggs, vanilla and milk. Beat together well and stir in rice. Add
lemon juice and rind and fruit (if desired). If you are using cookie
crumbs, sprinkle a greased baking dish with half of the crumbs,
spoon the rice mixture on top and then cover with the rest of the
cookie crumbs. Bake for 50 minutes.

Serve with whipped cream, ice cream or mashed, sweetened berries.

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