Wednesday, August 11, 2010

Rice Pudding from Scratch

This is a pretty easy recipe- hard to mess up- if you want more flavor add more seasoning, if you want it thicker add another egg, thinner add more milk, sweeter add more sugar.



For 4 cups worth of cooked rice (I usually make plenty with a dinner meal and use the leftovers to make rice pudding)
Put rice into a saucepan
Add 2-3 cups of milk
3 eggs
1 t. cinnamon
1 t. nutmeg
1 t. vanilla
1/3 c. sugar
Stir all together, and cook until thickens.  It usually only takes 5-10 minutes
a little cinnamon sprinkled on top-
a great treat after dinner, or a quick breakfast in the morning.

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