Cream of Rice Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Wash the rice thoroughly, rubbing dry. Put it into a saucepan with one quart of cold water; when swelled add one quart of boiling water, and when it begins to get very tender add the remaining quar...
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Ingredients
- A Cupful of Rice
- 3 Quarts of Water
- A Pint of Milk
- The Yolks of 2 Eggs
- A Tablespoonful of Butter
- Pepper and Salt to Taste
- 3 Tablespoonfuls of Cream
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