| This recipe is liked by 0 person(s). |
Rice pudding
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients 45 m 4 servings 366 cals | |
| 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 |
Cook
20 m
Ready In
45 m
Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
In a clean 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.
You might also like
Footnotes
Cook's Note:
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.