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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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Nice served cold and sprinkled with toasted coconut Ingredients:
3/4 cup rice |
1 can evaporated milk (add water to make 4 cups liquid) |
3 tablespoons sugar |
1 teaspoon vanilla |
1 teaspoon butter |
milk or cream |
Directions:
1. Stir in an oven proof dish, rice, evaporated milk and water, and sugar.
2. Bake the pudding in a slow oven 275 degrees for 3 hours.
3. Stir it frequently, if it starts to dry out add milk or cream as required.
4. When cooked stir in vanilla and butter.
5. Spoon into 4 separate dessert bowls and chill.
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