Thursday, November 21, 2013

In the kitchen on Thursday: Rice Pudding, so good, there is no photo

Easy Baked Rice Pudding

1 Lg. can evaporated milk
1 Lg. can sweetened condensed milk
1/2 C. white rice

Preheat oven to 300. Stir all ingredients together in an oven proof dish with lid.  I use a dutch oven to make mine. Bake for 1 hour 30 minutes, stirring occasionally. Allow to cool. Store in an air tight container in the refrigerator. It will last up to a week.

Note: Do not use Basmati rice (I tried and it doesn't cook all the way through)

(P.S. Every time I went to take a picture, I forgot since I dove right in and devoured each bowl I served myself.)

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