Sunday, October 16, 2011

TF's Rice Pudding

3 cups white rice, cooked
3 cups milk
2/3 cup sugar
2 T butter
1/2 cup raisins
1 teaspoon vanilla extract
zest of 1 lemon, grated
1 teaspoon cinnamon, divided

Preparing the rice pudding:
Combine cooked rice, milk, sugar and butter in a medium saucepan. Add raisins and vanilla. Cook for 25 minutes until most of the liquid is absorbed. Mix in lemon zest and 1/2 teaspoon of cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. Serve chilled or at room temperature.

Serves 4 to 6


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