rice pudding

Directions

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   Rice Pudding Posted by jerseyjan at recipegoldmine.com April 29, 2001 1 cup rice (uncooked) 2 quarts whole milk 1/2 cup granulated sugar Pin

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   Lower heat and boil about 50 minutes until rice is cooked

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   Stir regularly

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   Add together: 1 pint whole milk (to make it creamier and thicker I use half-and-half or heavy cream) 1 egg 1/2 teaspoon vanilla extract Beat

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   Bring to a boil and take off the heat

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   You can add some yellow food coloring if you want to

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   Transfer pudding to a 3 quart dish, sprinkle with cinnamon and cover with clear wrap and refrigerate till cold

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   NOTE: To make pudding thicker, I even substitute half-and-half for the original 2 quarts milk.