MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Don Johnson's Pecan-Rice Pudding
Categories: Desserts, Rice, Puddings, Nuts, Fruits
Yield: 6 Servings
2 1/2 c Milk
2 c Rice; cooked
1/2 c Chopped pecans; toasted
1/2 c Sugar
1/2 c Raisins
3 lg Egg yolks; slightly beaten
2 tb Butter; melted
1 ts Vanilla extract
1 ts Ground nutmeg
1 ts Lemon juice
Water; hot
In a 3 qt casserole, combine the milk, rice, pecans,
sugar, raisins, egg yolks, butter/margarine, vanilla
extract, nutmeg, and lemon juice. Place the casserole
in 13" x 9" pan. Pour hot water into the pan to a
depth of 1".
Bake in a 325ºF/160ºC. oven for 60 to 70 minutes,
stirring every 15 minutes. Cool and serve.
TO TOAST PECANS: Set the oven @ 350ºF/175ºC. In a
shallow, baking pan, spread the pecans and until
toasted, about 6 minutes.
Makes 6 servings.
Recipe: Sergeant Donald Johnson, Engine 20, Detroit, MI.
From a giveaway pamphlet from the U.S.A. Rice Council
titled, "Great Firehouse Chefs Of America, Award-Winning
Recipes"
Uncle Dirty Dave's Archives
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