Classic Belizean Rice Pudding RECIPE FOR YOU TODAY

Classic Belizean Rice Pudding
Ingredients
2 1/5 cups evaporated milk
1 tsp vanilla extract
1 tsp cinnamon
2 eggs
3/4 cup (165g) granulated sugar
3/4 cup raisins (optional)
220g short-grain rice, such as arborio
2 cups water
1 tsp of salt

Method
Put water into a saucepan and add 1 teaspoon of salt.

Add rice.

Turn on medium heat and cook till the water boils.

Reduce the heat of the stove to low flame. Cover the saucepan with its lid and let it simmer until the water evaporates.

Remove from heat.

Preheat oven to 350 degrees F (175 degrees C).

Mix well 2 1/2 cups of the cooked rice, sugar, milk, eggs, cinnamon, vanilla, and raisins.

Pour the mixture into a 9 x 9 baking dish.

Bake the mixture in the preheated oven until the top is golden. This could take 30 - 60 minutes.

Cool on stovetop.

Serve hot or cold.
Ingredients
2 1/5 cups evaporated milk
1 tsp vanilla extract
1 tsp cinnamon
2 eggs
3/4 cup (165g) granulated sugar
3/4 cup raisins (optional)
220g short-grain rice, such as arborio
2 cups water
1 tsp of salt

Method
Put water into a saucepan and add 1 teaspoon of salt.

Add rice.

Turn on medium heat and cook till the water boils.

Reduce the heat of the stove to low flame. Cover the saucepan with its lid and let it simmer until the water evaporates.

Remove from heat.

Preheat oven to 350 degrees F (175 degrees C).

Mix well 2 1/2 cups of the cooked rice, sugar, milk, eggs, cinnamon, vanilla, and raisins.

Pour the mixture into a 9 x 9 baking dish.

Bake the mixture in the preheated oven until the top is golden. This could take 30 - 60 minutes.

Cool on stovetop.

Serve hot or cold.