1/2 cup rice (not instant)
4 cups milk
1/2 cup sugar
1/4 teaspoon cinnamon
pinch salt
1/3 cup dark raisins
In a double boiler, mix the rice, milk, sugar, cinnamon
and salt. Cook over simmering water, covered, for 1 hour.
Stir in the raisins. Continue cooking 30 minutes longer,
partially covered, until thick and creamy. Serve warm or at
room temperature.
approx. nutrients per serving: calories – 244 protein
– 7g carbohydrates – 43g
Ethel G. Hofman
has more than 20 years of experience in
the kosher food and wine industry. She is a past
president of the International Association of
Culinary Professionals and is food editor of the
Baltimore Jewish Times and Philadelphia Jewish
Exponent. She can be reached for
consulting at: www.kosherfoodconsultants.com
You can get Her
cookbook: Everyday Cooking for
the Jewish Home through amazon.com and
bookstores. Her other cookbook:
Making Food Beautiful is available directly
from her. Email her at: ethelhof@aol.com
Ethel has kindly
allowed us to reprint her articles and warmly
invites you to use the recipes for your own personal
use. Please note, any other reprint
or use of her articles and recipes is not
permitted. Thank you.
Stove-Top
Rice–Raisin Pudding (dairy)