Prep
10 m
Cook
1 h
Ready in
9 h
Ingredients
- 1 qt Milk, plus 2 Tbsp
- ½ c White sugar
- ½ c Long grain rice, uncooked
- 1 Egg, slightly beaten
- ⅛ tsp Salt
- 1 tsp Vanilla extract
- Cinnamon (optional)
Serves 6. If doubling this recipe, use 3 eggs.
Instructions
In a large saucepan over medium/low heat, combine 1 quart milk, sugar, and rice. Reduce heat to low and simmer, covered, 1 hour, stirring frequently.
Remove pan from heat and let rest 10 minutes.
In a small bowl, combine egg, 2 tablespoons milk, salt and vanilla. Stir into rice mixture and return pot to medium heat, stirring constantly for 5 minutes or until pudding starts to thicken. Do not allow to boil, or it will curdle.
Pour into a 9 × 13 inch dish and cover with plastic wrap, folding the corners back to allow the steam to escape. Cool pudding to room temperature, remove plastic wrap and sprinkle cinnamon on top. Cover with fresh plastic wrap and refrigerate 8 hours or more before serving.
THANC the Cook
Our cookbook has tons of post-treatment friendly dishes and low-iodine diet recipes. A collection of over 300 treatment-friendly recipes for people undergoing care for cancers of the thyroid and head and neck.
