Saturday, 20 November 2010

Rice Pudding


Whole milk  - 2 1/2 cups
Long or short grain white rice  - 1/3 cup
Salt  - 1/8 tsp
Egg  - 1
Dark brown sugar  - 1/4 cup
Pure vanilla extract  - 1 tsp
Gound cinnamon  - 1/4 tsp
Raisins - 1/3 cup


1.Mix   the  milk, rice and salt   in a heavy pan and bring to a boil over high heat.

2.Simmer  the above over a low flame until the rice becomes  tender,  Stirring  frequently to prevent the rice from sticking to the bottom of the pan.

3.Whisk together egg and brown sugar until well mixed.

4.Add a half cup of the rice mixture  little by little and whisk furthur to mix well.

5.Add   the egg mixture to the rice-milk  mixture and stir, on low heat until  it becomes thicke.

6.Do noe boil the mixture

7.Add  the vanilla.

8.Remove from heat and stir in the raisins and cinnamon.

9.Serve warm or cold.

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