This is a dessert that can be eaten warm or cold

Ingredients:

3/4 cup of rice
5 cups of full cream milk
2 egg yolks
2 teaspoon of vanilla essence
3/4 cup white sugar
2 teaspoon of cornflour mixed with a little cold water approximately 1/4 cup
Ground cinnamon optional

Method:

1. Put rice in large saucepan add milk and bring to boil then simmer until rice is soft. Stir regularly and stay close by to make sure it doesn't boil over

2. Cream egg yolks and vanilla and set aside.

3. When rice is soft add sugar and stir well

4 . Add cornflour mixture and stir until thick. Keep stirring or it might burn

5 . Add a little rice mixture to egg yolks and stir until blended then add to pot of rice mixture. This is done so egg didn't curdle

6. Continue to cook on low until creamy

7. Pour into small bowls and Refrigerate. Sprinkle cinnamon on top This is optional

Serve warm or cold

Be patient with the stiring and you will be very rewarded

 

[Sethia Soliman]

This is a dessert that can be eaten warm or cold

Ingredients:

3/4 cup of rice
5 cups of full cream milk
2 egg yolks
2 teaspoon of vanilla essence
3/4 cup white sugar
2 teaspoon of cornflour mixed with a little cold water approximately 1/4 cup
Ground cinnamon optional

Method:

1. Put rice in large saucepan add milk and bring to boil then simmer until rice is soft. Stir regularly and stay close by to make sure it doesn't boil over

2. Cream egg yolks and vanilla and set aside.

3. When rice is soft add sugar and stir well

4 . Add cornflour mixture and stir until thick. Keep stirring or it might burn

5 . Add a little rice mixture to egg yolks and stir until blended then add to pot of rice mixture. This is done so egg didn't curdle

6. Continue to cook on low until creamy

7. Pour into small bowls and Refrigerate. Sprinkle cinnamon on top This is optional

Serve warm or cold

Be patient with the stiring and you will be very rewardedView attachment 4604

This is comfort food. Looks delicious! I'm looking forward to trying it out for myself. Thank you for the wonderful recipes as always, @Suzanne rose ! You're the beeest.

 

[hdhensel]

I'd appreciate a $ for every ounce of ricecream I have eaten. A few sultanas and/or raisins mixed in goes well as does a handful of finely chopped nuts

 

[RTS]

I use whole eggs to thicken and omit the cornflour.

 

[Suzanne rose]

I use whole eggs to thicken and omit the cornflour.

I don't add whole egg as I like creamy but not an eggy taste. The egg yolks and cornflour thickens it makes it creamy without tasting egg

 

[Suzanne rose]

I'm bumping this recipe up for those new people . It's so delicious and easy to make