MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pecan-Rice Pudding
 Categories: Desserts, Rice, Puddings, Nuts, Fruits
      Yield: 6 Servings
 
  2 1/2 c  Milk
      2 c  Rice; cooked
    1/2 c  Chopped pecans; toasted
    1/2 c  Sugar
    1/2 c  Raisins
      3 lg Egg yolks; slightly beaten
      2 tb Butter; melted
      1 ts Vanilla extract
      1 ts Ground nutmeg
      1 ts Lemon juice
           Water; hot
 
  In a 3-quart casserole, combine the milk, rice, pecans,
  sugar, raisins, egg yolks, butter/margarine, vanilla
  extract, nutmeg, and lemon juice. Place the casserole in
  13x9-inch pan. Pour hot water into the pan to a depth of
  1-inch.
  
  Bake in a 325°F/160°C. oven for 60 to 70 minutes,
  stirring every 15 minutes. Cool and serve.
  
  TOAST PECANS: Set the oven @ 350°F/175°C. In a shallow
  baking pan, spread the pecans and until toasted, about
  6 minutes.
  
  Recipe by: Sergeant Donald Johnson, Engine 20, Detroit, MI.
  
  From a giveaway pamphlet from the U.S.A. Rice Council
  titled, "Great Firehouse Chefs Of America, Award-Winning
  Recipes"
  
  Uncle Dirty Dave's Archives
 
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