Rice pudding

I thought perhaps that was the effect of eating it, so I didn't want to take that chance.

Nah nah, god bless ya, nah.

We called it Zitted dong when I was at school. Great desert, with custard.

If you have spotted d*** and custard for desert, its good.
If you have spotted d*** and custard medically, see a doctor.

I love mine with raisins and cinnamon. I make my own but when I don't have the time I get a tub of Kozy Shack at the market.

https://www.kozyshack.com/

You guys have such a dry wit. I love it. There aren't enough people with that kind of humor where I live.

Give me a tub of Kozy shack, diet goes out the window. When I'm not feeling well it seems to perk me up. Yum!!!

Same here

I'm in love with rice pudding!! I buy like 3 of those individual buckets of pudding every time I go to the store

does anybody have a recipe for rice pudding?

Eww I hate anything like that, like sominella (sp?) and blamenge!

i love it still warm with jam and mixed berry's

round rice

cream milk butter loads of sugar

dnt no the amounts

i just cook of round rice but in a deep dish

i just heat butter milk cream sugar in pan until it boils pour it over the rice until its cover it well until the dish is nearly full cover in tin fowl and stick in oven for about an hour

With raisins and some cinnamon.

Rice Pudding


Ingredients:

2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked long or short grain white rice
1/8 teaspoon salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of pure vanilla extract
1/4 teaspoon of ground cinnamon
1/3 cup (40 grams) raisins

Method:

1. In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2. In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture - a tablespoon at a time - beating to incorporate.

3. Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Serves 2-3.

i love mexican pudding, with raisins! i could eat that all day!