Thursday, March 21, 2013

Creamy Rice Pudding

Creamy Rice Pudding

4 cups milk
1/2 cup of short grain rice, it is preferred for this kind of pudding
1/8 teaspoon salt
1 egg
1/3 cup sugar
1 teaspoon vanilla extract
a sprinkle of raisins is optional
Bring milk, rice and salt to a boil using medium heat. (Very important or you will scorch the milk and burn the pudding)
Bring to a boil, stirring almost constantly. Be patient this takes a few minutes.
Reduce the heat and simmer for 30 minutes. (Add raisins at this time if using).
In a separate bowl, mix the egg, sugar and vanilla.
Take about 1/2 of cooked rice and whisk it into the egg mixture slowly.
Stir the rice and egg mixture into the remaining rice and cook for 2-3 minutes.
Serve warm or cooled completely. Each person can sprinkle cinnamon if desired.
If you are cooling it completely, cover the pudding with a plastic wrap so it will not form a skin over it.

Source: Mennonite Girls Can Cook

I am re posting this recipe because I absolutely love Rice Pudding.

Peace in the Kitchen!

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