Saturday, July 31, 2010

Rice Pudding

Rice Pudding (stovetop)

3 cups rice (white or jasmine)
6 cups water (7 cups if jasmine rice)
3 T butter
2 t nutmeg

combine. Heat til boiling, then cover and simmer 15 minutes (17 minutes if jasmine)


3 eggs (yolks broken)
2 T vanilla

stir eggs into rice – mixing constantly.

Then add:

1 1/2 cups sugar, white granulated

and then:

3 cans evaporated milk.

Stir well. Will be a bit thin but will thicken up overnight in fridge.

Add raisins as desired.

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