Rice Pudding reminds me of my grandmother and now my daughter wants it whenever she needs comfort food. I think this makes a great family tradition and how perfect for a gluten free dessert!
This is also a great way to use up that "almost out of date" milk.
Rice Pudding
2 cups cooked rice
2 eggs
1/2 cup sugar
1 1/2 cups milk
1 tsp. vanilla
Beat eggs and add the rest of the ingredients. Pour into a greased pan and sprinkle with cinnamon and sugar. Dot with butter. Bake at 350 degrees for about 30 - 45 minutes or until knife comes out clean in the middle. Serve warm or cold.
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