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Minute Rice Pudding


2/3 cup Minute rice (do not substitute) (precooked instant rice)
1/4 cup sugar
1/8 tsp. salt
1/4 tsp. nutmeg
2 1/2 cup milk (better use whole milk, not skim)
1 tablespoon butter
1 tsp. vanilla
1 egg yolk
2 tablespoon milk

Combine rice, sugar, salt, nutmeg, the 2 1/2 cup milk, butter and vanilla in a medium saucepan. Bring to a boil, then cook 20 minutes over low heat stirring frequently. Beat the yolk and the Tbsps. of milk together and add very slowly to hot rice, stirring rapidly. Remove from heat. For a change, stir in 1/2 cup diced fruit. Garnish with whipped cream.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.