Rice Pudding
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A home-kitchen version of rice pudding, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 c. long grain white rice, blanched
- 1/2 c. water
- 2 1/2 c. milk
- 1/4 c. sugar
- 1 Tbsp. unsalted butter
- 1 tsp. vanilla
- 1/2 c. raisins
- 1 small container whipped topping
- 1/4 c. apricot preserves
- cinnamon
Method
Mix water,
milk,
sugar, butter and vanilla in a large saucepan.
Add rice and bring to a boil.
Reduce heat and keep at a
low
simmer
for
30 to 35 minutes until soupy, stirring often. Cool
until
room temperature;
then refrigerate until completely cool.
Plump
raisins
in
warm water for 1/2 hour. Add
raisins, half
container
of whipped topping and apricot preserves. Serve in glasses topped with whipped topping and sprinkled with cinnamon.
Makes 2 1/2 quarts.
Rate:
