Rice pudding #2

Yield: 4 servings

Measure Ingredient
¼ cup Rice, long grain
6 cups Water, boiling
1 quart Milk
1 teaspoon Salt
2 tablespoons Butter, melted
2 tablespoons Sugar
½ teaspoon Almond extract
\N \N Nutmeg, to taste (fresh)
½ cup Almonds, blanched, coarsely
\N \N Ground
1 cup Heavy cream, whipped

Place rice in a strainer and pour the boiling water over rice. Drain well. steep 1 hr., or until all is thick and creamy. Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm or chilled, with whipped cream.

Jeff Smith, "The Frugal Gourmet on our Immigrant Ancestors"

Similar recipes