| |
| We lived off this when I was a kid... only mama used plain sugar and no flavorings. She prepared the rice to back of box and then added milk and sugar. We ate it with hot biscuts and butter. |
| |
| 2 cups |
|
water |
|
| 6 cups |
|
cold milk or cream |
|
| 3/4 cup |
|
long-grain rice |
|
| 3/4 cup |
|
brown sugar |
|
| 1/2 tsp |
|
butternut favoring |
|
| 1 tsp |
|
vanilla extract |
|
|
|
| |
| Bring water to boil, and put rice in the boiling water. When the rice is soft and the water almost gone add milk into the rice and stir constantly. Add sugar and vanilla (stirring constantly). Add milk or cream. Once the rice-milk is thick then you are done, put it in bowls and let it cool down, (later put it in the refrigerator). I like it HOT. Never makes it to the fridge here. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Source: Paula ARG Kernachan
|
| |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |