Monday, 5 November 2012

Creamy Rice and Raisin Pudding

1/2 cup rice
2 cups boiling water
1 and 1/2 cups milk
1/2 cup sugar
1/2 teaspoon salt
1 egg, beaten
1/3 cup raisin

Cook rice in boiling water for 20 minutes or until water is absorbed. When water is absorbed, continue cooking rice in a double boiler together with milk, sugar, salt. When rice is cooked, stir in the raisins and the beaten egg. Cook an extra 2 minutes. Cool completely. Spoon into dessert bowls. Serve with a teaspoon of cream.

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