Difference between revisions of "Belizean Rice Pudding"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Belizean ([^cC])(.*)\]\]" to "Category:Belizean cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 2 tbsp [[rum]] (optional) | * 2 tbsp [[rum]] (optional) | ||
| − | == | + | == Procedures == |
# Boil [[water]] with [[cinnamon]] stick and spice seeds. | # Boil [[water]] with [[cinnamon]] stick and spice seeds. | ||
# Add [[rice]] and cook [[rice]] until it absorbs all the [[water]]. | # Add [[rice]] and cook [[rice]] until it absorbs all the [[water]]. | ||
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[[Category:Belizean cuisine]] | [[Category:Belizean cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
[[Category:Sweetened condensed milk Recipes]] | [[Category:Sweetened condensed milk Recipes]] | ||
Latest revision as of 06:51, 14 July 2012
Ingredients
- ¾ – 1 cup raw rice
- 6 – 8 cups water
- 1 piece cinnamon stick (2 – 3 inch long)
- 10 – 12 spice seeds
- 3 eggs (well beaten)
- 1 tin sweetened condensed milk or sugar to taste
- ½ nutmeg
- 1 tbsp margarine 15 ml
- 1 large evaporated milk (diluted with 1 can water) (14½ oz can)
- 2 tbsp rum (optional)
Procedures
- Boil water with cinnamon stick and spice seeds.
- Add rice and cook rice until it absorbs all the water.
- (cool).
- In a medium bowl beat eggs, add milk, essence, rum and nutmeg to make a custard.
- Add boiled rice.
- Mix well.
- Put in a deep greased cake tin or pyrex dish.
- Dot top with margarine.
- Bake in moderate oven 350°F / 180°C for 40 – 45 minutes until a knife inserted come out dry.
- Put a pan of water in bottom of oven.
