Sunday, October 3, 2010

Rice Pudding

1 1/2 cups cooked rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten, then combined with remaining milk
2/3 cup raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
In a saucepan, combine cooked rice, 1 1/2 cups milk, and 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. Serve warm.

    1 comment:

    Barb said...

    Steven made it for FHE treat.

    Post a Comment