Ruth's Rice Pudding
Ruth'S Rice Pudding is an moderately easy dinner. Made with 6 c. milk, 1/2 c. canned milk, dash of salt, 1/2 tbsp. cornstarch and 3/4 c. rice, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Combine milk and rice in deep heavy pan.
Simmer 45 minutes or until rice is done.
Stir frequently.
Mix in bowl canned milk, sugar, salt, eggs, cornstarch and vanilla.
Set aside until rice is done.
Combine above two parts and bring to a boil.
Remove from heat and let cool.
Refrigerate.
Texture should be creamy and fluffy.
Milk can be added during serving if too thick. Sprinkle with cinnamon before serving.
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