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| heat at 7 (medium high) on the stove: 1 cup regular white rice 1/2 cup white sugar 4 cups of skim milk keep stirring--don't let it burn on the bottom it'll take about an hour...bring a friend or a book, but keep stirring slightly more than occasionally avoid the film on the top! when it's thicker, the rice is cooked, and the bubbles coming up make a "pth pthh!" sound, it's ready. think of them as bubbles with substance...not little baby bubbles, but medium sized bubbles that had to get a lot of energy up to get through that rice and milk mixture. don't settle for "bip!" or "pop!" type bubbles. :) take it off the heat, and stir in: 1 cup cold skim milk 2 eggs, beaten a dollap of vanilla extract be patient while it congeals and regains thickness. it's good warm and cold! with or without nutmeg/cinnamon on top! non-dairy: rice milk and soy milk both work. if you use the vanilla flavor, add less vanilla extract. rice milk takes longer, has to evaporate more or something. soy has a strong soy taste to it, but overlookable with extra vanilla. mmmm mmm! becca is famous for this recipe! |
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| RICE PUDDING nondairy |