Rice Pudding

Rice Pudding

Here’s the classic comfort dessert; it’s easy to make and tasty, evoking memories of mom’s cheerful kitchen on a snowy afternoon. If you like, add a small handful of raisins or currants when cooking the rice with the milk
serves six; 64 mgs. of sodium per serving
 
Ingredients:

  • 1/2 cup long grain rice
  • 3 cups milk
  • 1/2 cup sugar
  • 1 tbsp. honey
  • 1 tsp. cinnamon
  • 2 large egg yolks
  • 1/4 tsp. vanilla

Directions: Put the rice and milk in a saucepan and bring to a boil, then reduce the heat and simmer for one hour. Combine the rest of the ingredients in a bowl and stir to blend. When the rice has cooked, add this mixture to it, stirring constantly to avoid cooking the egg yolks and cook 5 minutes more until the pudding thickens. Pour the pudding into serving bowls, cover with plastic wrap and refrigerate for 2 hours before serving.