Turn Your Passion into a Profession
Getting to culinary school is easier than you think
Main Courses
BeefPoultry
Seafood
Lamb
Pork
Game
Casseroles
Vegetarian
Pasta
Sandwiches
Starters
SoupsSalads
Desserts
DessertsBreads
BreadsCuisine
AfricanAmerican
Cajun & Creole
Caribbean
Chinese
Cuban
French
German
Middle Eastern
Italian
Indian
Japanese
Mexican
Eastern European
Spanish & Portuguese
Thai
Vietnamese
UK Cuisine
Methods
BakedFried
Grilled
Stir-Fried
Roasted
Poached
Steamed
Broiled
Barbecued
Review/Rate this Recipe
Save to MyRecipes
Rating: 
Title: Rice Pudding
Yield: 0 Servings
Ingredients
450 ml milk
65 g sugar (type and amount to
-taste)
450 ml cooked rice (leftover from
-chinese
30 g butter
1 ts vanilla, or rose syrup
Instructions
1. Put everything except flavoring in a saucepan.
2. Simmer until thick (20-40 min).
3. Remove from heat and add flavoring. Done!
Difficulty : very easy.
Precision : measure ingredients.
- - - - - - - - - - - - - - - - - -
Contributor: Gina Maria Klein v076q4xb@ubvmsb.cc.buffalo.edu
Preparation Time: 0:00
Title: Rice Pudding
Yield: 0 Servings
Ingredients
450 ml milk
65 g sugar (type and amount to
-taste)
450 ml cooked rice (leftover from
-chinese
30 g butter
1 ts vanilla, or rose syrup
Instructions
1. Put everything except flavoring in a saucepan.
2. Simmer until thick (20-40 min).
3. Remove from heat and add flavoring. Done!
Difficulty : very easy.
Precision : measure ingredients.
- - - - - - - - - - - - - - - - - -
Contributor: Gina Maria Klein v076q4xb@ubvmsb.cc.buffalo.edu
Preparation Time: 0:00
Reviews
Become a Chef
