August 29, 2012

Recipe for Today: Rice Pudding

Rice Pudding

    1 quart skim milk 1/3 cup (heaping) rice 6-8 Tbsp. granulated sugar 1 tsp. vanilla extract Dash of salt
Cook uncovered and simmer for 40 minutes. Pour it into a container, cover and let sit at room temperature for a couple of hours. Sprinkle with cinnamon to taste. This thickens as it sits. Serve immediately.

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