- 2 1/2 cups of whole milk
- 1/3 cup of uncooked short grain white rice
- Pinch of salt
- 1 egg
- 1/4 cup dark brown sugar
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of cinnamon
- 1/3 cup raisins
1 In a medium saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, stir to incorporate.
3 Put egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.
1 1/2 cups whole wheat flour
1 1/2 cups bran cereal
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins or chopped dates
1 cup grated carrots
1 3/4 cups buttermilk or soured milk
1/4 cup vegetable oil
1 egg, lightly beaten
Grated rind of 1 lemon or orange
directions:
In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.
Add buttermilk, oil, egg and lemon rind, stirring just until combined.
Spoon into greased non-stick muffin tins. Bake in 400℉ (200 ℃) oven for 20 minutes or until tops are firm to the touch.
2 cups butter
2 eggs
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. salt
1/2 tsp. allspice
1 cup chopped walnuts
2 cups sugar
2 cups fresh (or canned) pumpkin
4 cups flour (sifted)
1 tsp. baking soda
2 tsp. cinnamon
2 cups raisins
Preheat oven to 350° F.
Blend all ingredients thoroughly
Drop one inch dough balls onto greased cookie sheet.
Baking time 15 minutes
