Recipe
for :
This
recipe was sent to me by Shirley Cline.
Shirley
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
Although
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Goodbye
Shirley. You will always be remembered. I learnt a great
deal from you.
Shirely
says: "This recipe comes from Chez Helene, New
Orleans".
Ingredients
1
cup uncooked rice
3 cups milk
1 cup whipping cream
1 stick butter
3/4 cup sugar
1 tsp vanilla extract
1/2 cup raisins
3 whole eggs, beaten
6 egg yolks, beaten
1/2 tsp cinnamon
1/2 tsp nutmeg
Method
- Bring
rice, milk and cream to a boil, cover and cook until
most of milk is absorbed and rice is tender.
- Add
all other ingredients, except egg yolks and whole
eggs.
- Stir
some of the rice mixture into the eggs and yolks and
pour egg mixture into rice mixture and stir.
- Pour
into a 2 quart buttered casserole and bake at 350°
for 30 minutes.
Serves
8 - 10
Shirley
Cline
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