Recipe 7 - Rice Pudding

(by Shirley McNevich)

3/4 cup Carolina River rice

Put in 3 qt. saucepan. Add one tsp. salt. Add one qt. water. Boil
until all of the water is soaked up into the rice (you must
continually stir while cooking). Takes about 20 minutes.

Pour rice into a 4 qt. baking dish (granite pan works the best)
sprayed with Pam cooking spray. Add:

3/4 cup of white sugar
1 TBSP imitation vanilla
1 tsp McCormick cinnamon
5 cups of 2% milk

Stir by hand until mixed. Bake in oven at 375 degrees for exactly 1
hour. Remove from oven. Use a spoon and take the scum off the top
using a spoon (throw scum away). Stir pudding and then let cool. After
cool, refrigerate.

Continue to:

• prev: 6 - Raisin Casserole Bread
• Index
• next: 8 - Potato Salad

Other Recipes:

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About the author

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.

Please support Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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