{"id":7304,"slug":"rice-in-milk","title":"RICE IN MILK","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half cup of rice","one and one-half cups of hot milk","one-half teaspoon of salt","a few seeded or sultana raisins (if desired)","cream and sugar (for serving)"],"ingredients_norm":["rice","and half cups of hot milk","salt","few seeded or sultana raisin","cream and sugar"],"steps":["Clean the rice as for boiling in water.","Cook one-half cup of rice with one and one-half cups of hot milk and one-half teaspoon of salt, adding a few seeded or sultana raisins if desired.","Serve hot like boiled rice or press into small cups, cool and serve with cream and sugar."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w54:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"91b2370fc16be9144a197a9a7bfdaeed95123da3ba2ddbaaaa1d42d31bf124e7","created_at":"2026-08-02T16:58:46Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rice-in-milk"}