Homemade Vanilla Pudding/ Rice Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
*The original recipe had ¾ cup of sugar. I have modified it over the years; this is the modified recipe that I use often. This recipe is easily adjusted, for thicker pudding use a bit less milk.
1/3 c white sugar (for just myself I often only use 2 tablespoons, especially if making rice pudding)
3 tbsp cornstarch
¼ tsp salt
2 ¾ c milk (I use whatever % I have at the time, maybe cut the milk down a bit if skim)
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Directions: |
Directions:
In a casserole bowl blend dry ingredients, gradually stir in milk, mixing well. Microwave on high for 5 to 7 minutes, stir every 3 minutes, until mixture is smooth and thickening (it may not be thickening much at this point).
1 egg well beaten
Remove the bowl from the microwave. Stir a tablespoon or two of the hot pudding into the beaten egg. Then while stirring the pudding, pour in the egg mixture. Mix well. Microwave on medium high for about 3 minutes, until smooth and thickened (stir when it has started to rise up around the edge of the bowl).
2 tbsp butter or margarine (I often cut this down to a couple teaspoons)
1 tsp vanilla
After removing from microwave add butter and vanilla. Stir until butter is melted. Pour into bowl or serving dishes. Good hot or cold.
*To make Rice Pudding, into the warm pudding stir about 2 cups of leftover or freshly cooked rice.
Sprinkle with cinnamon. It won’t last long!
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Personal
Notes: |
Personal
Notes: Favorite recipe of Jo Ann Euler, daughter of Clarke Euler
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