Creamy  Rice  Pudding






3/4 cup uncooked white rice

1 1/2 cups water

2 cups milk, divided  

1/3 cup sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 egg, beaten

1/2 teaspoon vanilla extract 






In a medium saucepan, bring 1 1/2 cups water to a boil.

Add rice and stir.

Reduce heat, cover and simmer for 20 minutes.


When rice has completed cooking, add 1 1/2 cups milk, vanilla, sugar, cinnamon and salt.

Cook over medium heat until thick and creamy, 15 to 20 minutes.


Stir in remaining 1/2 cup milk and beaten egg.

Cook 5 minutes more, stirring constantly.


Remove from heat and cool.


Serves 4



Serving Suggestion:

Sprinkle lightly with cinnamon before serving.






Bread  Pudding






10 slices white bread, cut into cubes

1/4 cup butter, melted

1 teaspoon ground cinnamon 

1/2 cup raisins  

6 eggs, beaten 

3/4 cup sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

3 cups milk

1 pinch ground nutmeg  






Preheat oven to 375 degrees.  


Lightly butter one 2 quart baking dish.


Combine bread cubes, butter, cinnamon and raisins.

Mix well and place in baking dish.


Beat together the eggs, sugar, vanilla and salt.

Add milk mixing well.

Pour mixture over bread cubes.


Sprinkle with nutmeg and bake for 25 minutes.



Serves 6






Cranberry  Bread  Pudding






16 slices bread, cubed

1 1/2 cups fresh or thawed frozen cranberries

1 tablespoon grated orange peel

1/4 cup butter or margarine, melted

6 eggs

4 cups milk

13 tablespoons sugar, divided  

1 teaspoon vanilla extract 






3 egg yolks

1/4 cup sugar

1 cup whipping cream

1 orange peel strip (1/4 inch) 

1/2 teaspoon orange extract




Preheat oven to 375 degrees.  

In a greased 13-inch x 9-inch x 2-inch baking dish, layer half of the bread cubes,

cranberries and orange peel.

Repeat layers.

Drizzle with butter.


In a large mixing bowl, beat the eggs, milk, 3/4 cup sugar and vanilla.

Pour over bread mixture.

Let stand for 15 to 30 minutes.


Sprinkle with remaining sugar.


Bake, uncovered for 65 to 75 minutes, or until a knife inserted near the center comes out clean.


For sauce, in a heavy saucepan, beat egg yolks and sugar.

Stir in cream and orange peel.

Cook and stir over low heat for 20 to 25 minutes

or until mixture coats the back of a metal spoon.


Remove from the heat; discard orange peel.

Stir in extract.


Cover and refrigerate until chilled.


Serve with bread pudding.



Serves 12








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