Friday, December 7, 2012

Rice Pudding


1.3ltr 2% Milk (1 pouch from a 3 pouch/4L bag)
1/2 cup Rice                      
1 cup Sugar
1tsp Vanilla
1tbsp Cinnamon
1 cup Raisins (Optional)

Step 1:

Set oven temperature to 350.

Add all ingredients to a casserole dish and place covered on middle rack in the oven.
Leave untouched for the first hour.

Step 2:

Turn oven temperature down to 275 for the remaining time.

For the next two hours, stir gently after each 30 minutes.

Step 3:

Once the rice has expanded fully and absorbed all of the milk;  remove the lid and let the top of your pudding brown.  This will take approximately 45 minutes depending on individual ovens.
Keep an eye on the pudding during this time.

Step 4:

 Remove from oven and let sit for 10 minutes before serving.

 Pudding may be served warm of cold.