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Country Rice Pudding


Serving Size : 6

4 1/2 cups milk
1 cup short-grain rice
3/4 cup sugar
1/8 teaspoon nutmeg
2 teaspoons lemon zest, grated
1/4 teaspoon salt
1 egg, beaten
2 teaspoons bourbon
2 teaspoons vanilla extract
Cinnamon Sugar

CINNAMON SUGAR
1/4 cup sugar
1 tablespoon cinnamon

In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally. Reduce heat to low and simmer, uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer. Remove from heat and stir in bourbon and vanilla extract. Chill before serving. Sprinkle with Cinnamon Sugar before serving.

CINNAMON SUGAR:
Combine cinnamon and sugar and store in a tightly covered bowl.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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