This picture doesn't begin to show how absolutely delicious this pudding is! The recipe comes from my Nana and is a little lacking in standard measurements as that's the way she cooked.
1. Stir a generous spoonful of butter or margarine into warm rice.
2. Stir in a half cup of sugar.
3. Add milk to cover and a capful of vanilla extract.
4. Sprinkle with nutmeg.
5. Bake at 350 for half an hour.
A little vague, eh? Here's some more detail.
I've only used white rice for this recipe.
The rice can be rewarmed leftovers or freshly cooked.
I've tried this recipe with varying amounts of rice and it always turns out. I'd guess it's about 2ish cups of cooked rice (from 1ish cups of uncooked).
I'd say the butter is 2-3 Tablespoons measured out. I just take a soup spoon and make a generous scoop!
Serve warm with vanilla ice cream. Equally delicious reheated the next day.
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