Rice Pudding
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Dessert Dishes
Ingredients
- 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
- 4 cups milk
- ½ cup Sweetener Option
- Flavoring Option
- Spice Option, ground
- ⅓ cup dry white rice
- Addition Option
OPTIONS
Sweetener - Use 1 Item
- sugar
- honey
- brown sugar, packed
- molasses
Flavoring - Use 1 Item
- 2 teaspoons vanilla extract
- ½ teaspoon lemon peel, grated
- 1 teaspoon vanilla extract, plus ½ teaspoon almond extract
- 1 teaspoon orange peel, grated
Spice - Use 1 Item
- ½ teaspoon cinnamon
- ⅛ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
Addition - Use 1 Item
- ½ cup raisins
- 1 can crushed pineapple, drained, (8 oz / 227 g), plus ¼ cup flaked coconut
- ½ cup dates, chopped
- ½ cup dried figs, chopped
Instructions
- In a 4 quart saucepan, mix together the soup, milk, Sweetener, Flavoring, and Spice Options. Place on medium heat and bring to a boil, stirring constantly.
- Once boiling, stir in the rice and reduce heat to low. Simmer uncovered for about 1 hour or until the rice is very tender and the mixture is thickened, stirring occasionally.
- Stir in the Addition Option.
- Pour into individual dessert dishes. Place dishes in the fridge until serving time, or at least 4 hours.
- Serve and enjoy.
Notes
Low cost.
Shortcut: Condensed Cheddar Cheese Soup.
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