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Mom's Rice Pudding

(by Terri Sutton)

rice (whatever you have)

evaporated milk (enough to cover the rice and then a little more)

sugar (sweet enough to know you’re eating a dessert)

melted butter (to freshen up the leftover rice)

salt (enough to bring out the flavor of everything else but not enough to taste salty)

vanilla extract (not imitation)

Bake at 350-ish until the center is firm; use knife to check.

(Read You Don't Need to Know, the story that accompanies this recipe.)

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