Sunday, April 1, 2007

Nornie's Rice Pudding

Nornie's Rice Pudding

(I talked about this recipe here)

6 cups 2% milk
1 cup white rice (do not use instant rice)
1 cup fat-free half-and-half
3 egg yolks, beaten
2 teaspoons vanilla
1/4 teaspoon salt
1/3 cup sugar
cinnamon, to taste

Combine milk and rice in a saucepan. Bring to a boil, then reduce heat and simmer 55 minutes.
Combine half-and-half, egg yolks, vanilla, salt, and sugar. Add to cooked rice mixture.
Cook over moderate heat, stirring until thick.
Pour into serving dishes and sprinkle with cinnamon.
Serve warm or refrigerate.

makes 10 medium servings, 4 WWP per serving.
source: my great-great-great aunt, Norma Holmberg

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