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Recipe: Creamy Shortcut Rice Pudding (using Minute rice, 1960's)

Desserts - Puddings, Gelatin
CREAMY SHORTCUT RICE PUDDING

2/3 cup packaged instant rice, uncooked
3 cups milk
2 eggs, slightly beaten
2/3 cup sugar
1/2 tsp. salt
1 tsp. vanilla
1/4 tsp. ground nutmeg
Fruit (optional, for serving)

Combine rice and milk in a saucepan. Bring slowly to a boil; remove from heat.

Blend beaten eggs with sugar, salt, vanilla and nutmeg. Add hot rice, stirring constantly. Pour into buttered 1 1/2 quart baking dish; set in pan of hot water.

Bake in a moderate, 375 degree F, oven 40 minutes or until pudding is thickened throughout, stirring several times during the first 20 minutes of baking. Cool, then chill.

TO SERVE:
If desired, spoon alternate layers of rice pudding and strawberries into parfait glasses; or spoon over pineapple slices or top with orange sections.

Makes 6 servings
From: Faith's Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1960's
MsgID: 019457
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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