Old-Fashioned Rice Pudding . . . Yum!
June 15, 2010Finally, I found my mother-in-law’s recipe mentioned in the last post, A Mother’s Day Memoria, under Country Buzz. I cooked a batch yesterday. It was good; great flavor but as they say, “it’s nothing like mom used to make.”
I hope you try it. If so, let me know if you like it.
Maria’s Rice Pudding
Serves 4 – 6 people
Ingredients:
1-cup white long-grain rice
Ground cinnamon
2 cups water
1 cups milk
1 cup sugar
2 eggs
Cooking Instructions:
Step 1: In medium-sized saucepan bring 2 cups water to a boil; add rice, cover, and cook on medium-low heat 20 minutes.
Step 2: Remove lid, add milk and sugar. Bring to a boil over medium heat, stirring constantly until thickened.
Step 3: Remove from heat and let cool 5 minutes.
Step 4: Stir in beaten eggs, pour into glass dish, and top with cinnamon according to taste.
Step 5: Let cool and serve with a meal or as dessert.
Best if stored at room temperature.
Wonderful. Yum.
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