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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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From: Chris Fennimore, QED Cooks
Primary category: Desserts


4 cups milk
2 cups cooked rice
1/2 cup sugar
1 teaspoon vanilla
1/2 cup raisins
2 egg yolks, beaten
1 tablespoon butter
2 egg whites
1 teaspoon sugar
1 teaspoon cinnamon


Heat the milk, rice, sugar, vanilla and raisins in a large saucepan until the mixture comes to a boil. Lower to a simmer. Temper the eggs by stirring in about 1/2 cup of the milk mixture. Slowly add the warmed egg mixture to the saucepan, stirring constantly. Continue cooking until the mixture thickens enough to coat the back of a spoon, about 10 minutes. Pour into a buttered two quart casserole. Preheat the oven to 350 degrees. Whip the egg whites until soft peaks form. Slowly add the sugar and cinnamon and whip until stiff peaks form. Gently spread on top of the rice pudding and bake until the meringue is lightly browned. You can serve this warm, at room temperature or chilled.


Rice Pudding - NOTES

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Rice Pudding - REVIEWS



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