Wednesday, February 13, 2008

my busy life

Creamy Rice Pudding
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. You can also substitue Splenda nicely

Step one: put rice, milk, sugar and salt into saucepan

Step two: after boiling until thickened add rest of milk, egg and raisens (stir fast so the egg doesnt scramble)

Step three: after stirring for 2 mintues take off burner and add vanilla and butter

Last step: sprinkle with cinnamon and eat up, really yummy while warm


Blogger Sharon said...


Have never made rice pudding, though I've always heard of it.

This is as simple as can be.
Thanks for sharing it.

March 6, 2008 at 9:54 PM  
Anonymous Anonymous said...

Great illustration with the pics! We love rice pudding. I opt the white sugar and use sweet condensed milk. mmm!

March 7, 2008 at 7:22 AM  
Blogger Kate said...

Thanks ladies! Kysha, I have heard about using sweetened condensed milk, but I never really knew "how" to use it in it. My Brother in law use to have rice pudding with the condensed milk in it down in Peru (that is the first time I heard about it)
Thanks again, and enjoy!!

March 7, 2008 at 7:39 AM  

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