Liver And Rice Pudding Recipe
Ingredients
| Raw rice | 1 1/2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Milk | 4 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| Beef liver | 1 pound, chopped | |
| Egg | 1 , Well beaten | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon |
Directions
Pour rice into water mixed with milk.
Cook over high heat, stirring occasionally, until mixture is very thick.
Saute onion in butter until golden brown.
To make chopping easier, dip liver into boiling water for 1 minute or freeze partially.
Add liver, egg, onion, sugar, salt, and pepper to rice mixture.
Put mixture into well-buttered 2-quart casserole and bake in preheated moderate oven (350°F.) for 1 hour.
Cook over high heat, stirring occasionally, until mixture is very thick.
Saute onion in butter until golden brown.
To make chopping easier, dip liver into boiling water for 1 minute or freeze partially.
Add liver, egg, onion, sugar, salt, and pepper to rice mixture.
Put mixture into well-buttered 2-quart casserole and bake in preheated moderate oven (350°F.) for 1 hour.
Chef
