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Milk & Rice | Rice Pudding - Alice Kuhar's Recipes

Mlecen Riz (from PSWA "Treasured Slovenian and International Recipes")
2/3 cup rice (not instant)
3 to 4 cups milk
5 to 6 tablespoons margarine or butter
Salt to taste
Cook rice in boiling water for only 10 minutes. Drain and rinse with warm water. Return rice to saucepan; add milk, margarine or butter and salt to taste. Simmer until cooked. Rice should have absorbed some of the milk.

Rizev Narastek
1/2 cup rice
4 eggs, separated
4 cups milk
1 tablespoon grated lemon rind
1/2 teaspoon salt
1/3 cup sugar
1/2 cup butter or margarine
1/2 teaspoon ground nutmeg
1/4 cup white raisins (optional)
Place rice, milk and salt in top of a double boiler and cook until rice is tender. Set aside to cool. Cream butter and sugar. Add beaten egg yolks and lemon rind. Mix well and add to cooled rice mixture and blend. Add the raisins, if desired, and then the stiffly beaten egg whites. Grease a two-quart baking dish with butter and place the rice mixture into the dish. Sprinkle with nutmeg. Bake in a 325 degree oven for one hour or until rice is lightly browned. Serve plain or with lemon or vanilla sauce. Variation: One can well-drained fruit cocktail can be added instead of raisins .

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