A Year-Round Guide to Franklin and Nantahala

Yields: 8 to 10 servings. 1 cup sugar 2 eggs 2 cups milk 1 tablespoon vanilla extract 2 teaspoons nutmeg 1 teaspoon cinnamon 1 1/2 cups long-grain rice, cooked 3/4

Madison County Championship Rodeo

Yields: 8 to 10 servings. 1 cup sugar 2 eggs 2 cups milk 1 tablespoon vanilla extract 2 teaspoons nutmeg 1 teaspoon cinnamon 1 1/2 cups long-grain rice, cooked 3/4

Rosemary and Goat Cheese Strata

Yields: 8 to 10 servings. 1 cup sugar 2 eggs 2 cups milk 1 tablespoon vanilla extract 2 teaspoons nutmeg 1 teaspoon cinnamon 1 1/2 cups long-grain rice, cooked 3/4

Old Fashion Rice Pudding

Yields: 8 to 10 servings.

1 cup sugar
2 eggs
2 cups milk
1 tablespoon vanilla extract
2 teaspoons nutmeg
1 teaspoon cinnamon
1 1/2 cups long-grain rice, cooked
3/4 cup raisins
1/4 cup flour
1/2 stick butter, melted

Beat the sugar and eggs in a mixing bowl until blended. Add the milk, vanilla, nutmeg, and cinnamon; mix well. Rinse rice in a colander under cold water for 10 minutes; drain. Stir into the milk mixture. Toss raisins with a small amount of flour in a bowl. Stir raisins and butter into
rice mixture. Spoon into buttered
9 x 12-inch glass baking dish. Bake at 300° for 1 to 1½ hours or until light brown. Serve at room temperature. 

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This story was published on Dec 15, 2010

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.