Recipe - Rice Pudding A La Marge Clark

One half cup Rice
1 qt Milk
One fourth cup Sugar

Cook milk and rice for about 35 minutes, just below boiling. Watch careful
during the last 15 minutes, to be sure that it doesn't boil over. 5 minutes
before completion, add the sugar, stirring constantly.

Pour into a pie pan, and top with cinnamon. Serve warm or cold. Makes 1
pan.

Rice Pudding a la Susan Barrington

GRANDMA'S RICE PUDDING

Use 1 egg per cup of milk and 1 tablespoon sugar or honey per cup of milk.
Add One half cup raisins per egg. Stir in One half tsp vanilla. Add 1/3 cup cooked
rice per cup of milk. Mix well and sprinkle with nutmeg. Set pan in hot
water. Bake at 325 degrees for 45 60 minutes.

This is incredibly easy and ALWAYS turns out!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini