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Rice Pudding by live-from-new-york

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  • Rice Pudding by live-from-new-york

    live-from-new-york
    Posted August 29, 2005 04:47 PM

    Rice pUDDING; Traditional-style, from a microwave cookbook

    2 T butter
    2 1/2 cups milk
    1/2 cup rice, long grained preferably
    2 T sugar
    1/2 tsp cinnamon


    Nuke the butter in 3 quart casserole for about a minute or until melted.

    Pour milk into 4 cup glass measure and cook for about 5 minutes on high until hot but not boiling.

    Stir rice into melted butter to coat the grains well. Add sugar and hot milk. Cover and cook on high for six - eight minutes, then cook on medium power for 25 minutes.

    Resist the urge to stir! It will be very milky at this point.

    Uncover and sprinkle with cinnamon. Cook uncovered on medium for about 3 to five minutes, or until most of the milk is absorbed. Let stand; it will not be thick.

    Serve warm or at room termperature.

    Makes four servings, and takes abaut an hour to make.

    Variation: Stir in 1/2 cup raisins with cinnamon
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