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
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
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!
- 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.