Easy Rice Pudding Recipe
I've been working on my Rice Pudding Recipe for more than a year. If you have any opinions or suggestions please post a comment.
2 Cups Instant Rice
2 Cups Water
Microwave for 5 minutes covered. Let sit covered for 3-4 minutes. Fluff rice with fork adding 2 Tablespoons margerine.
Inside a 1 1/2 Quart bakable dish mix:
4 Beaten Eggs
12 Ounces Evaporated Milk
1 Tablespoon Vinalla
1 Teaspoon Cinnamon
1/2 Cup Sliced Almonds
Sugar to taste
Bake 1 hour at 325 or until you can insert a butter knife and it comes out nearly clean. I have noticed that the almonds tend to float to the top. Check the dish half way through and stir if this has happened.
Sprinkle cinnamon on top after pulling it from the oven.
If this seems like a lot of vinalla or cinnamon reduce as you feel necessary. I have not included an set amount of sugar because I'm not sure exactly how much I put in, it's not a whole lot, plus everyone likes a different amount.
I know it would probably be better if I used instant rice, but I've never had any complaint about using it. Besides, this is a recipe for Easy Rice Pudding.
Copyright © 1998-2006 Phillip Riley
Last Updated Sat Aug 11, 2007