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"Standing in the Shadows (no more)" is a series of narrative quilting… more

Standing in the…

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"Standing in the Shadows (No More)" is a series of narrative quilting… more

The Victory Belles…

Sep 23 - Nov 19, 2014
Noted for their close harmonies and synchronized dance steps, the Andrews… more

The Victory Belles…

Sep 23, 2014 - Jun 24, 2015
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Funk Monkey featuring…

Sep 24 - 24, 2014
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Grammy Award-winning…

Sep 24 - 24, 2014
Join us at The Irvin Mayfield Jazz Playhouse at the Royal Sonesta Hotel for… more

Irvin Mayfield's Jazz…

Sep 24 - 24, 2014
Join us at The Irvin Mayfield Jazz Playhouse at the Royal Sonesta Hotel for… more

Mark of the Feminine

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The Pretty Reckless

Sep 24 - 24, 2014
THE PRETTY RECKLESS IS A NEW YORK HARD-ROCK BAND FRONTED BY ACTRESS AND… more

The Victory Belles…

Sep 24 - 24, 2014
Noted for their close harmonies and synchronized dance steps, the Andrews… more

White Glove Wednesdays

Sep 24 - 24, 2014
It's one thing to read on an exhibit label that an infantryman's pack in World… more

“Bites of Bywater”

Sep 23 - 24, 2014
Dishcrawl, a national start-up founded on the premise that communities can be… more
OVG Guide Widget 1

St. Joseph Plantation's Riz au Lait (Rice Pudding)

Ingredients:

• 1/2 cup uncooked white rice
• 1 quart whole milk
• 2 cups water
• 1 cup sugar
• 4 large egg yolks
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

In a 4 quart saucepan, combine the rice, milk, and water. Place over medium heat, cover, and bring to a simmer. Lower the heat and simmer for 45 minutes, stirring occasionally. Keep an eye on this, as the milk has a tendency to boil over. The rice should be fully cooked and soft. Remove from heat.

When the rice is done, place the sugar and egg yolks in a medium mixing bowl and whisk to combine. Slowly add small amounts of the rice mixture to the egg mixture, whisking constantly. Once you have added half the rice mixture to the egg and sugar, return this to the saucepan and place over low heat. Add the salt and vanilla, and cook for 2 minutes, whisking constantly. Remove from the heat and ladle the pudding into 8 eight oz. ramekins. Sprinkle the top of each with a little cinnamon.

Yield: 8 Servings