Try this Creamy Rice Pudding recipe, or contribute your own.
This is a quick and simple pudding my mother used to make and I serve with stewed fruit and everybody loves. My Mothers Ricepudding. Put all ingredients in saucepan and cook slowly stiring,especially when it starts to thicken,so it does not burn. Takes 20-30 min. Serve hot or cold. Posted to JEWISH-FOOD digest by Susanne Korff
Mwila 4y agoAlways best to pre-cook the rice. My mum always makes it stove top too. Simple + Yum!
Rj55313 4y agoCame out perfect after pre cooking the rice.
Rj55313 4y agoI looked and looked for a recipe that didn't go in the oven, since that's what I'm used to from the joy of cooking. My first try with this recipe produced under done rice. Making again right now. I mostly cooked the rice first this time, before adding milk.
LittleRoo31 5y agoReally easy to make and tastes scrummy! Making a whole load for bonfire night! X