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Tuesday, November 2

Stirred rice pudding

Milk, whole
3 cups
Rice, long grain
1/3 cup
1/3 cup (optional)
¼ cup
Vanilla extract
1 teaspoon
Nutmeg, freshly ground
¼ teaspoon
  1. In a heavy medium saucepan, bring milk to a boil.
  2. Stir in uncooked rice and raisins; cover and reduce heat to low.
  3. Cook, stirring occasionally, for 30 to 40 minutes, or until most of the milk is absorbed. The mixture may appear curdled, which is to be expected.
  4. Stir in sugar and vanilla.
  5. Spoon into dessert dishes; sprinkle with nutmeg.
Recipe from Better Homes and Gardens New Cookbook (the cookbook Mom gave me when I moved to California).

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