Rice pudding #2
4 servings
Ingredients
| Quantity | 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 |
| Nutmeg, to taste (fresh) | ||
| ½ | cup | Almonds, blanched, coarsely |
| Ground | ||
| 1 | cup | Heavy cream, whipped |
Directions
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"