Windswept Farm
Bed and Breakfast Inn

State College, Pennsylvania

Specialty Recipe

Rave Review Rice Pudding

This adaptation of an "old standard" of a recipe brings rave reviews from those who try it as a breakfast treat. For a great dessert treat, soak the raisins in apricot brandy for 30 minutes before adding to the pudding and/or whip 8 ounces of cream and fold into the cooled rice pudding.

Ingredients

1 cup rice

2 cups water

6 cups milk

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup raisins

1/2 cup sliced almonds

1/2 cup chopped dried apricots

If desired:

1/4 cup apricot brandy

1 cup whipping cream

Boil the rice in the water for 5 minutes. Drain and lightly rinse the rice. Return the rice to the pot. Add the sugar and 4 cups of milk and bring to a simmer. Simmer this mixture for 45 minutes, stirring several times.

In a separate bowl, mix the remaining 2 cups of milk, both eggs and the vanilla. Slowly add the cooked rice mixture to the egg mixture. Return this mixture to the pot and bring almost to a boil over medium heat. Add the raisins, almonds and apricots. Cool.

If desired, whip the cream and fold into the mixture before serving.

This should be a creamy pudding. If it is too stiff, add milk or cream and stir into mixture.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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