4 cups of milk
3 cups of water
1/2 cup of sugar
1/2 cup of rice
1 tablespoon of vanilla extract
1 teaspoon of cinnamon powder
4 eggs
A 2-liter refrigerator with a freezer capacity for 2 liters
4 cups of milk
3 cups of water
1/2 cup of sugar
1/2 cup of rice
1 tablespoon of vanilla extract
1 teaspoon of cinnamon powder
4 eggs
A 2-liter refrigerator with a freezer capacity for 2 liters
4 cups of milk
3 cups of water
1/2 cup of sugar
1/2 cup of rice
1 tablespoon of vanilla extract
1 teaspoon of cinnamon powder
4 eggs
A 2-liter refrigerator with a freezer capacity for 2 liters
4 cups of milk
3 cups of water
1/2 cup of sugar
1/2 cup of rice
1 tablespoon of vanilla extract
1 teaspoon of cinnamon powder
4 eggs
A 2-liter refrigerator with a freezer capacity for 2 liters
Place the rice and water in the refrigerator
Cook on high heat for 20 minutes or until the rice is tender
Add one cup of milk, stir, and cook for 10 minutes
Add three more cups of milk, mix well, and simmer for 5 minutes
Beat the eggs with sugar until they are light and fluffy
Mix with the cooked rice and cook for another 3 minutes, or until the eggs are fully cooked and the rice is creamy
Remove from oven and add vanilla extract
Mix well and sprinkle with cinnamon powder
2
Add one cup of milk, stir, and cook for 10 minutes
Add three more cups of milk, mix well, and simmer for 5 minutes
3
Beat the eggs with sugar until they are light and fluffy
Mix with the cooked rice and cook for another 3 minutes, or until the eggs are fully cooked and the rice is creamy
4
Remove from oven and add vanilla extract
Mix well and sprinkle with cinnamon powder
4
Remove from oven and add vanilla extract
Mix well and sprinkle with cinnamon powder
TIPS FROM BETTINA: To give it a bit more flavor, drizzle condensed milk over the sweet rice pudding just before serving.
