Anyone have the original laurel's kitchen cookbook?

[lili22]

Hi-https://www.waccobb.net/forums/waccobb/keep90days/2015-01-08_17-57-04.png

I'm looking for a recipe for Rice Pudding from the original Laurel's Kitchen cookbook, that I used to love.
Anyone have a copy?
Thanks.

[Bird Watcher]

Here it is, a PDF scan attached (page also includes Bread Pudding). Enjoy!
-Pam



Hi-https://www.waccobb.net/forums/waccobb/keep90days/2015-01-08_17-57-04.png

I'm looking for a recipe for Rice Pudding from the original Laurel's Kitchen cookbook, that I used to love.
Anyone have a copy?
Thanks.

[lili22]

Thanks to all who responded. I got the recipe

[CSummer]

I have a 1978 paperback edition that's supposed to be identical to the original cookbook. It has a recipe for "Rice Cream Pudding." I can probably scan it and email it.

[Radine Aijala]

A search found it online in several places too.
Here is a printer friendly link https://www.cooks.com/rec/doc/prt/0,1942,144165-227204,00.html


<tbody>
LAUREL'S KITCHEN RICE CREAM PUDDING



1/2 c. uncooked brown rice
1 c. water
1 tsp. oil
2 1/2 c. milk (whole or skim)
1/4 c. brown sugar
1/4 tsp. salt
3 tbsp. whole wheat flour
1 tsp. vanilla
1/2 c. raisins
Optional: 1/4 c. chopped nuts
Cook rice for 30 minutes in water and oil by bringing to a rolling boil, covering tightly and turning down to a low simmer.Add milk and raisins; bring to a boil again. Cover and simmer for another 15 minutes. Stir in sugar and salt. Stir the flour with 1 cup of the rice mixture. Return to pot and simmer 5 minutes more, stirring constantly. If the flour forms lumps beat with rotary beater for a minute. Cool slightly. Stir in vanilla and sprinkle nuts on top. Serve warm or cold. Makes about 4 cups.



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[EmeraldMatra]

Non-dairy milk works just as well and if you use a lot of cinnamon you can get away with little or no sweetener. Organic maple syrup or stevia goes nicely as well.


A search found it online in several places too.
Here is a printer friendly link https://www.cooks.com/rec/doc/prt/0,1942,144165-227204,00.html


<tbody>
LAUREL'S KITCHEN RICE CREAM PUDDING



1/2 c. uncooked brown rice
1 c. water
1 tsp. oil
2 1/2 c. milk (whole or skim)
1/4 c. brown sugar
1/4 tsp. salt
3 tbsp. whole wheat flour
1 tsp. vanilla
1/2 c. raisins
Optional: 1/4 c. chopped nuts
Cook rice for 30 minutes in water and oil by bringing to a rolling boil, covering tightly and turning down to a low simmer.Add milk and raisins; bring to a boil again. Cover and simmer for another 15 minutes. Stir in sugar and salt. Stir the flour with 1 cup of the rice mixture. Return to pot and simmer 5 minutes more, stirring constantly. If the flour forms lumps beat with rotary beater for a minute. Cool slightly. Stir in vanilla and sprinkle nuts on top. Serve warm or cold. Makes about 4 cups.


</tbody>