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Creamy Rice Pudding 2 cups cooked rice 1/3 cup raisins 2 1/2 cups milk, divided 1/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon vanilla extract 2 tablespoons butter 2 eggs, beaten In a large saucepan, mix together the rice, raisins, salt and 2 1/4 cups milk. Cook over medium heat for 25 to 30 minutes, stirring occasionally. Add the butter, sugar, eggs and 1/4 cup milk to the pudding mixture. Heat for an additional 2 to 3 minutes, stirring constantly, or until the mixture thickens to pudding consistency. Remove from heat and add in the vanilla extract. Put in serving dishes and sprinkle the top with cinnamon. Serves 6. Pineapple Rice Pudding 3 cups rice 3 cups milk 1/4 cup sugar 1 tablespoon butter 1 can (15 1/4 ounces) crushed pineapple 3 eggs, separated 1 teaspoon cinnamon 1/2 cup flaked coconut In a large saucepan, mix together the rice, milk, sugar and butter. Stirring occasionally, cook over medium heat for 25 minutes or until the mixture is thick. In a small bowl, beat the egg yolks and add some of the rice mixture into the yolks. Add the yolk mixture to the rice mixture and cook for 2 minutes longer. Remove from heat and blend in the pineapple and cinnamon. Let the mixture cool. Beat the egg whites until they are stiff and then add them to the rice mixture. Put the mixture into a greased 8- or 9-inch square baking pan. Sprinkle the coconut on top of the mixture and bake in a 325 degree oven for 25 minutes. Serves 6 to 8. Article Source: http://www.articlewheel.com
A passion for baking and stories is part of everything Jill Borash does on her website, YourBakingStory.com. Come visit to read the baking recipes and stories, share one of your own or get recipe scrapbooking supplies to create your own story. Happy Baking!
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