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Rice pudding

February 18, 2013

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Rice Pudding

2 cups cooked brown  rice
1 cup nonfat dry milk
½ cup sugar
¼ teaspoon salt
3 cups water
1 egg, slightly beaten
1 tbsp butter
1 tablespoon vanilla extract

1. In a medium saucepan, combine rice, dry milk, sugar, salt, and water.  Bring to a boil, then cook over medium heat until thick and creamy, about 20-25 minutes, stirring often.

2. Add egg and cook for 3 more minutes, stirring constantly.

3. Remove from heat, stir in butter and vanilla.

4. Pour into serving dish.  Serve warm or cold.

Variations:  add ¼ cup raisins, ¼ cup drained pineapple chunks, or ½ teaspoon cinnamon after you stir in the butter and vanilla

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