Friday, September 12, 2008

Rice Pudding


3/4 cup uncooked white rice (I used Jasmine)
2 cups of milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
Sprinkle of cinnamon
1/8 cup brown sugar
1 tablespoon butter (I used coconut oil)
1/2 teaspoon vanilla extract


  1. In a medium sauce pan bring 1 1/2 cups of water to a boil. Stir in rice and reduce heat, cover and let simmer for 20 minutes.
  2. In another saucepan combine the cooked rice, 1 1/2 cups of milk, sugar and salt. Cook over medium heat until it is thick and creamy, about 15-20 minutes. Make sure to stir frequently.
  3. Add in remaining 1/2 cup of milk, beaten egg, cinnamon and brown sugar. Cook 2 more minutes, stirring constantly.
  4. Remove from heat and stir in butter (or coconut oil!) and vanilla.
Review: I adore the store bought rice puddings in those little containers, and can never get enough of it - this stuff is SO MUCH better than that!! I doubled this recipe and it made a ton!
It is great warm or cold!

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