Wednesday, November 19, 2008

Rice Pudding

  • 2 cups water
  • 1 cup medium or short grain white rice
  • 1 cinnamon stick, broken into pieces
  • 1 can (12 fl oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup raisins
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 large eggs, slightly beaten
  • ground cinnamon
Place water, rice and cinnamon pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook 12-15 minutes or until liquid is absorbed. Remove cinnamon pieces. Stir in milks, raisins, vanilla and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving.

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