Friday, April 3, 2009

Rice Pudding

John's Rating: 8

2 cups cooked rice
4 cups milk (I use 1%)
1/2 cup sugar

Stir ingredients in pot. Cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.

Remove from heat and stir in 1/2 tsp. vanilla.

COVER with plastic wrap directly on surface "IF" you don't want a skin.

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