Monday, May 17, 2010

Rice Pudding

1/2 C Rice
1/2 C sugar
1 quart of milk

Combine ingredients in top of double boiler, and cook, stirring occasionally, until rice is tender and mixture has thickened (about one hour). Remove from heat, add 1 tsp vanilla extract, stir. Cover and refrigerate. Enjoy cold, slightly warmed, and sprinkled with cinnamon.

This is one of my all-time favorite specials from growing up. Mom would make this on those rare occasions when we had "extra" milk, and it was always one of my favorites.

I just made it with brown rice, and discovered that you need to cook it at least 90 minutes, probably longer would be better...and am next going to try it with honey instead of cane sugar.

Hope this is something your family will enjoy.

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