Denis Mosko wrote to Dave Drum <=-

1 c Half & half cream

How it is ^^^^^^^^^^^^^^^^^?

Half-and-half is simply a blend of equal parts milk and cream. Whereas
heavy cream has at least 36 percent fat, half-and-half has between 10
and 18 percent. Half-and-half can be incorporated in recipes, but
because of the lower fat content, it cannot be used to make whipped
cream since it won't hold its peaks. It also won't thicken a sauce the
way that heavy or whipping cream does.

1 ts Vanilla extract
1 c Self-rising
flour
1/2 c Golden raisins.
Combine rice, milk and salt in a saucepan

;)

and cook slowly until liquid is absorbed. Stir frequently.
Set oven @ +350 oF/175 oC. Grease and flour one 9" x 13" baking pan. In large bowl, combine the butter and cream cheese. Cream well with wooden spoon. In another bowl combine eggs, half and half, and vanilla. Add to creamed mixture and blend well. Stir in the cooled rice mixture and mix well. Add the flour and blend well. Stir in the raisins. Pour batter into the prepared pan, pat top to avoid any
air bubbles. Bake for 1 hour. Let cake stand for one hour before
turning out of pan.

How namy T +oC can give typical micro-wave oven?

I have no idea.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Las Vegas Hilton Rice Pudding
Categories: Rice, Dairy, Fruits, Desserts, Citrus
Yield: 6 Servings

1 qt Milk
3 3/4 oz Rice *
3 1/4 oz Granulated sugar
3 oz Raisins; to taste **
Cinnamon or Nutmeg ***
1/2 ts Lemon zest; or less ****
Cream or Half & Half

* It has been said for rice pudding, short grain is
best. I never saw any difference in long or short
grain rice. The choice is yours.

** I marinate my raisins in a little white rum &
white vanilla overnite. This is your option.

*** The spice(s) are your choice however, always best
to add at the very end when just about cooled with the
cream. Another option is you can add 2 or 3 cinnamon
sticks at the beginning of cooking & remove them at
the end.

**** This is optional, you can use a powder form if you
have it. However use much less as this form is strong
in flavor.

TIP: Do not mix in the sugar till the last minute or
so...because it is the sugar that leads to scorching.
Cook on a low heat covered or slightly covered. When
done remove & uncover let cool. When cooled or very,
very close to reaching room temp add the cream or
Half & Half and bring it to your consistency. That's
the other secret.

Now you can place the pudding into the fridge & serve
it the next day.

Cass from Las Vegas

RECIPE FROM: http://www.recipelink.com

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