Rice Pudding
Make for dessert one night, eat for breakfast the next day, and put it in lunch bags as a treat for lunch. It’s easy to make in the wonder oven, includes simple ingredients and even though the recipe doesn’t call for eggs it’s still thick and creamy. Yum!
Ingredients:
1 cup rice
1/2 cup raisins (optional)
1 tsp. vanilla
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
sugar and cinnamon for sprinkling
Instructions:
Cook 1 cup rice (normally) using 2 cups water and 1/2 tsp salt. If you already have 3 cups of cooked left over rice you can skip ahead.
In a pot, combine 3 cups cooked rice with evaporated milk, sweetened condensed milk, raisins and vanilla. Bring to a boil, with the lid on until hot, and transfer to wonder oven to cook. Allow to cook for about and hour and a half (minimum) to two hours until liquid is absorbed (*see notes for stove top cooking instructions). If left longer it’ll be fine, you’ll just need to add some milk to cream it up again. Serve warm. Makes 6-8 servings
Sprinkled with cinnamon and ready to serve!
Notes:
To cook on the stove top you don’t need to bring the mixture to a boil, instead cover and cook on low setting 3-4 hours until liquid is absorbed. Stir pudding occasionally.
Ingredients:
1 cup rice
1/2 cup raisins (optional)
1 tsp. vanilla
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
sugar and cinnamon for sprinkling
Instructions:
Cook 1 cup rice (normally) using 2 cups water and 1/2 tsp salt. If you already have 3 cups of cooked left over rice you can skip ahead.
In a pot, combine 3 cups cooked rice with evaporated milk, sweetened condensed milk, raisins and vanilla. Bring to a boil, with the lid on until hot, and transfer to wonder oven to cook. Allow to cook for about and hour and a half (minimum) to two hours until liquid is absorbed (*see notes for stove top cooking instructions). If left longer it’ll be fine, you’ll just need to add some milk to cream it up again. Serve warm. Makes 6-8 servings
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Sprinkled with cinnamon and ready to serve!
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Notes:
To cook on the stove top you don’t need to bring the mixture to a boil, instead cover and cook on low setting 3-4 hours until liquid is absorbed. Stir pudding occasionally.
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