The Quilt Inn Country Cookbook

Aliske Webb

/2 tsp. nutmeg

cup raisins

Preheat oven to 350F. Blend milk, sugar and egg together. Bring to a boil and

stir until mixture begins to thicken. Pour over rice in a casserole dish. Mix in raisins and

spices. Bake 40 to 50 minutes, stirring occasionally to prevent sticking or separating.

From Scratch, Creamy Rice is Nice Pudding

/3 cup rice

cups milk

tsp. cornstarch

/3 cup sugar

/2 cup heavy cream

apples, peeled, cored and chopped

/2 cup raisins

tbsp. butter

/4 cup brown sugar

tbsp. cinnamon

Heat rice and milk in a saucepan until milk comes to a boil. Meanwhile, combine

cornstarch and sugar. Whisk in cream until mixture is smooth. Whisk into hot milk/rice

mixture. Reduce to low heat. Cover and cook 40 to 55 minutes or until rice is thick and

creamy, stirring occasionally.

While rice is cooking, combine apples, raisins, brown sugar, butter and half the

cinnamon in saucepan. Cook 20 to 30 minutes on low heat until apples are tender and

mixture thickens.

To serve: pour rice into large casserole or individual dishes. Top with apple

mixture. Sprinkle with remaining cinnamon. Serve warm or cold.

Corn bread is a dish that goes back to pioneer days when Native Americans

first taught the settlers how to prepare the dried cornmeal. This recipe goes equally

well with breakfast or as a dinner roll when made in individual muffin pans.

Published by Bookmice.com

Country Cooking