Sunday, April 10, 2011

Charlie's Old Fashioned Rice Pudding

2 cups cooked long grain rice
2 cups mil
3 tablespoon plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

In a saucepan, combine rice, milk, sugar and salt.  Cook, uncovered, over medium heat for 20 minutes or until thickened; stir often.  Remove from heat; stir in vanilla.  Spoon into serving dishes.  Serve warm; top with whipped cream if desired.

**For toffee rice pudding: Combine 3 tablespoons EACH English toffee bits, miniature semisweet chocolate chips and toasted flaked coconut.  Place half of the rice pudding in 4 individual dessert dishes and top with half the toffee mixture.  Repeat layers.**

No comments:

Post a Comment