Tuesday, January 19, 2010

Rice Pudding

This is another recipe from my grandmother, and one of the best comfort foods of all time. :) I have fond memories of enjoying this as a child.

1 cup rice (do not use minute rice) - cook according to directions.

Add about 4 cups milk and cook until it looks creamy, but don't let it boil. Add 2/3 cup sugar and a handful of raisins if desired. Add 3-4 beaten eggs and stir until it thickens but DO NOT BOIL. If it is too thick add more milk. Remove from stove and add 1 teaspoon vanilla. Turn out into a buttered 9x13 pan and sprinkle cinnamon on top.

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