(2 servings)
1/3 cup pudding rice
2 cups semi skimmed milk (2% to the Americans!)
1/2 cup light evaporated milk
Sugar
Vanilla essence
Cinnamon
Heat the rice and milks in a saucepan until it comes to the boil. Turn the heat right down and gently simmer for about 25 minutes, stirring every 5 minutes, until the rice is just tender. Add sugar, vanilla essence and cinnamon to taste- I use about 10 drops of vanilla essence, 1 'shake' of cinnamon and 4 level teaspoons of sugar.
If you're used to eating the canned stuff, this recipe will taste kind of odd at first, but when you get used to it I found I much preferred the flavour in the vanilla and cinnamon to the overly sweet sugared stuff.
1/3 cup pudding rice
2 cups semi skimmed milk (2% to the Americans!)
1/2 cup light evaporated milk
Sugar
Vanilla essence
Cinnamon
Heat the rice and milks in a saucepan until it comes to the boil. Turn the heat right down and gently simmer for about 25 minutes, stirring every 5 minutes, until the rice is just tender. Add sugar, vanilla essence and cinnamon to taste- I use about 10 drops of vanilla essence, 1 'shake' of cinnamon and 4 level teaspoons of sugar.
If you're used to eating the canned stuff, this recipe will taste kind of odd at first, but when you get used to it I found I much preferred the flavour in the vanilla and cinnamon to the overly sweet sugared stuff.
THANKS!!! I LOVE rice pudding..
