What a classic. It’s my dad’s favourite dessert. And so yummy. :)
I followed the recipe except for I used Epicure’s Gingerbread Spice instead of cinnamon, and 2 eggs tempered into it after the rice had cooked in the milk stuff for 15 minutes.
Also, Dad put a little bit of rum into his rice pudding. Like you do with eggnog.
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Hi, I'm Kayla. I have red hair and freckles. I love God, kittens, coffee, reading, and Disney. :)