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Post by Baking_Bud on Jan 6, 2003 21:26:59 GMT -6
Rice Pudding
2 quarts whole milk 3/4 cup long-grain rice 3 eggs 1/2 cup white sugar 1 cup whole milk 1 tsp. vanilla extract 1 Tbsp. ground cinnamon
Pour 2 quarts milk into a large saucepan and bring to a boil over medium heat. Reduce heat to low, then stir in rice and simmer uncovered for 20 minutes, stirring frequently.
In a medium bowl, whisk together eggs, sugar, milk, and vanilla extract. Slowly pour into rice mixture while stirring vigorously. Allow mixture to boil and thicken, approximately 10 minutes, while stirring constantly.
Remove from heat and pour mixture into a 9x13 pan. Sprinkle cinnamon over top. Allow to cool uncovered in refrigerator for a few hours, until pudding is chilled and firm. Cover with plastic wrap when cold. Serves 8 to 10.
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