Rice Pudding

26 Apr

Print the recipe card!  rice pudding

My kids really love this rice pudding.  It’s made for dessert one night, eaten for breakfast the next day (if they can get away with it), and goes into their 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 (which is good for my food storage plan) it’s still thick and creamy.  Yum!

makes 6-8 servings

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.

****

Today I wasn’t able to be home when the hour and a half was up, it actually ended up staying in the wonder oven almost three hours.  Still it was just fine, and no one even noticed.  I added some milk (made from powdered milk), about a cup and a half, until the consistency was what I wanted.

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.

5 Responses to “Rice Pudding”

  1. PlicketyCat April 28, 2012 at 4:03 am #

    I’ll have to try this recipe out on DH since he said that the powdered eggs tasted funky in the conventional recipe I was using. I can’t tell the difference since rice pudding isn’t my favorite, but I try to make it at least once a year for his birthday ;)

    If you don’t have canned sweetened condensed milk handy, you can make it to order by combining 1 1/4 c. dry milk with 1/2 c. warm water and 3/4 c. sugar. Evap is 1 c. dry milk and 1 1/4 c. warm water. Since both milks go into this recipe at the same time, you could probably make the milk mixture with 2 1/4 c. dry milk, 1 3/4 c. warm water, and 3/4 c. sugar. I’d add a little butter or butter powder (maybe 1 tsp) to help make it creamier.

    • myfoodstoragecookbook May 1, 2012 at 3:47 am #

      Thanks for those recipes, they’ll be great to try out and have on hand! How long do you cook the sweetened condensed milk when you make it this way to get it to the right consistency?

  2. KW October 25, 2012 at 9:14 pm #

    I made this yesterday in the Wonder Oven with brown rice and I’m making 2 more batches today with white rice. It lasted only a short while yesterday. It was alot easier than cooking it on the stove and I’d have to say it tasted better! Thanks for the recipe. Very Yummy!! I’ve found my new favorite rice pudding recipe. :)

    • myfoodstoragecookbook October 26, 2012 at 1:58 am #

      You’re welcome, I’m glad you like it! I know when I make it I have to be sure that there are enough “others” to share with or else I’ll eat way too much of it in the name of comfort food!

Trackbacks/Pingbacks

  1. Create Your Own Food Storage Recipe Book - January 24, 2014

    […] Rice Pudding […]

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