Easy Rice Pudding Recipe by Ruth Paget
Serves 6
Ingredients:
-2/3 cup instant rice
-2¾ cup whole milk
-1/3 cup sugar
-2 tablespoons cornstarch
-1 tablespoon butter
-1 teaspoon salt
-1 teaspoon vanilla
-1 teaspoon nutmeg
-1 teaspoon cinnamon
-1 teaspoon sugar
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-Combine instant rice, whole milk, sugar, cornstarch, butter, salt, vanilla, and nutmeg in a buttered 1-quart casserole dish.
3-Bake for 1 hour. Stir after 15 minutes and once again when the pudding is done.
4-Sprinkle pudding with cinnamon and sugar. Place under broiler a few minutes to brown.
Serve warm or chilled.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
