Rice Pudding Recipe

Ingredients

2 eggs, beaten

2 1/2 cups packed brown sugar

1/2 teaspoon salt

3 tablespoons margarine, softened

2 cups chopped onion

1 cup cooked rice

1 cup milk

1 1/2 cups water

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3 pounds cooked ham

Directions

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil, then pour into pan. Bring to a boil; cook and stir over medium heat 1 minute. Remove from heat. Mix together brown sugar, salt and margarine with a wooden spoon. Mix together with two whiskers and remove from heat. Mix together onions, rice and milk; pour over eggs. Top with egg mixture, wrap in plastic wrap and refrigerate 10 hours, stirring occasionally.

While rice is cooking, combine brown sugar, salt and margarine in a saucepan and whisk together to form a thick gravy. Cook 5 minutes, stirring constantly. Place ham in gravy and stir in brown sugar mixture. Pour over rice and serve immediately.

Comments

MucGyvur writes:

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Very good and fast recipe. My food processor made a mess of things but I am happy that it was small.(it was a mess at home too but my husband managed to clean it all up.) This is great for quick meals or when I feel like making messes for our guests. I put the recipe on hold while I make the sauce but let the flavors continue to meld together until we are ready to use it in about an hour. It is great for brainstorming new recipes or ideas for new items. It can be a real pain in the butt to make but it is well worth it. And yes, I used almond milk instead of water--just because I was out of almond milk. I had some shredded swiss that I used--just because I was out of steamed veal. I had s

Rice Pudding Recipe

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