We could always count on "rice and milk" being on the stove.
We never grew tired of it.
It was a little chilly in Arizona yesterday, what better
than a bowl full of warm
rice and milk.
(I can eat it cold or warm, I love the stuff!)
Petie's Rice and Milk
1 1/2 cups white rice
(I like to use the rice from Sprouts that comes in the bins, #6624)
4 sticks of cinnamon
1 tsp. salt
Combine the rice, cinnamon sticks and salt with 3 cups of water
in a heavy bottom stainless steel pan. Bring it to a boil, stir, and simmer,
covered on the lowest heat for 8 to 10 minutes,
until most of the water is absorbed.
1 pint of heavy whipping cream
6 cups milk or 2%
1 cup sugar
1/2 tsp. vanilla
Pour the cream into a 8 cup measuring bowl,
add enough milk to make 8 cups. Stir in the milk and sugar and bring to a boil.
Turn the heat down and simmer uncovered for 25 minutes,
until the rice is very soft and the milk has thickened.
Stir often, especially towards the end.
Turn the heat off and add the vanilla and stir.
Eat warm or cold, just don't eat the cinnamon sticks.