My rice pudding
Source of Recipe
B H & G
Saucepan Rice Pudding
1. In a heavy medium saucepan bring 3 cups milk just to boiling: stir in 1/3 cup uncooked long grain rice ( I use Jasmine rice) and 1/3 cup raisins or mixed fruit bits. (I omit) Cover and cook over low heat for 30-40 minutes or until most of the milk is absorbed, stirring occasionally. (Mixture may appear curdled.)
2. Remove saucepan from heat. Stir in 1/4 cup of sugar and 1 tsp. vanilla. Spoon into dessert dishes. Sprinkle with 1/4 tsp. nutmeg. (I usually use cinnamon and stir it in) Serve warm or chilled. Makes six 1/2-cup servings.
**I dont put into dessert dishes I just serve it up warm and its gone that very night.
Tink~
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