A recipe for making rice pudding – One of the simplest and cheapest of desserts depends partly on the quality of the ingredients used, but chiefly on the manner of making for its excellence. If prepared according to directions, you will have a pudding both rich and creamy. Use 1 quart of good sweet milk (do not use either skimmed milk or water), 3 tablespoonfuls of whole uncoated rice (no more), 2-1/2 tablespoonfuls of sugar, pinch of salt, vanilla or almond flavoring. Wash the rice well, mix all together in a pudding dish, bake from 2-1/2 to 3 hours in an oven with a slow, even heat. When a skin forms on the top of the pudding, carefully stir through the rice. Do this frequently. This gives the pudding a rich, creamy consistency. When grains of rice are tender allow pudding to brown over top and serve either hot or cold. Raisins may be added, if liked, or raisins may be stewed separately and served with the rice, which many think a great improvement to the pudding.

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