This is an archived article that was published on in 2009, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

The rice pudding at Lamb's Restaurant is usually served warm and topped with whipped cream. It is one of several reasons diners have been frequenting the restaurant in downtown Salt Lake City for more than 80 years.

The Tribune published the recipe many years ago, but we are reprinting it for Marie Ulrich and others looking for a classic, comforting winter dessert.

Requests » Adena Jensen would like a caramel brownie recipe, just like the brownies sold at the old ZCMI department story bakery.

Myrna Jensen would like a recipe for cherry divinity rolled in chocolate and almonds , similar to the one sold at the old ZCMI candy counter.

Sally Beesley would like the lasagna recipe served at Max Mercier's Le Parisien restaurant.

Paula Graham wants the ZCMI raisin-filled cookies with coconut . "It wasn't the traditional raisin-filled cookie, but deliciously different," she wrote.

Marlene Hjorth would like more Bratten's Seafood Restaurant recipes. Do readers have anything besides the halibut au gratin and chowder ?

Jaynann Johnson is searching for two recipes: trail bars , similar to what is served at Great Harvest Bread stores; and pretzels just like those Pretzel Makers offers.

Paul Hart would like a recipe for moo goo gai pan, similar to what is served at the Chin-Wah restaurant in Sandy.

Send requests to" Target="_BLANK"> or Kathy Stephenson, c/o The Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101.

Lamb's rice pudding

1 cup long grain white rice

8 cups plus 2 cups whole milk

1 cup plus 1/4 cup sugar

4 eggs

2 teaspoons vanilla

Ground cinnamon to taste

Wash and drain rice. Combine rice, 8 cups of milk and 1 cup of sugar in a large saucepan. Cook over medium heat, stirring occasionally, until rice is tender, about 25 minutes.

In a mixing bowl, combine eggs, 2 cups of milk, 1/4 cup of sugar and vanilla. Beat well to blend ingredients.

When rice is tender, add egg mixture and cook over medium heat until the liquid just begins to boil. Remove from heat and let cool. Refrigerate until cold. Sprinkle with ground cinnamon.

Source » Lamb's Restaurant