Ingredients :

1 ½ cups cooked rice

2 cups of milk, divided

¼ teaspoon of salt

⅔ cup golden raisins

(1) egg, beaten

⅓ cup white sugar

1 tablespoon of butter

½ teaspoon vanilla extract

Itinerary :

Add and mix the cooked rice, 1 1/2 cups of milk and salt over medium heat in a saucepan. Cook until thick and creamy and stir for 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg and white sugar into rice mixture, stirring continuously. Continue cooking until egg is set for 2-3 minutes. Remove pan from heat; stir butter and vanilla extract into pudding.


Pour into a heavy saucepan to boil the milk, and put the saucepan over medium heat. Reheat the milk, stirring frequently. Sometimes scratch the bottom of the pan to prevent burning or sticking. Heat is released as it heats and tiny bubbles appear at the bottom. Look for a temperature of about 83°C when using a thermometer.

Nutritional Information :

Per serving: 330.5 calories; 63.9 mg cholesterol; 237.3 mg sodium; 8.2 g protein; 61.1 g carbohydrate.


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