Tipsy Rice Pudding

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                            FOOD FUNNY
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Here's an oldie from Rosemary Zwick

Customer, "I'm sorry, waiter, but I only have enough money
for the bill. I don't have anything left over for a tip."

Waiter, "One moment, sir, and I'll add up the bill again."

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                            TODAY'S RECIPE
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This variation on a classic is almost as good without the liquor if you
prefer a tea-totaller's version.

Tipsy Rice Pudding

1/2 cup (125 ml) uncooked rice
3 cups (750 ml) milk
1/4 cup (60 ml) sugar
1/4 cup (60 ml) raisins
1/2 tsp (2 ml) grated lemon zest
1/2 tsp (2 ml) cinnamon
A grating of fresh nutmeg
Grand Marnier, Amaretto, rum, or liqueur of your choice for garnish
(optional)

Combine all ingredients in a 2-quart (2 L) oven-proof casserole
or baking dish. Bake in a preheated 350F (180C) oven, stirring
occasionally, until the rice is tender and the milk has been
absorbed, about 2 1/2 hours. Serve warm or chilled, and drizzle
with a little Grand Marnier if desired.
Serves 4 to 6.
Received on Sun Jul 18 20:47:00 2010