Directions:
Cook very slowly at low/medium heat in a large electric fry pan. Stir often, adding more milk as rice absorbs it. Cook for 4-5 hours. Near the end of cooking, add 1 cup half and half instead of milk. Turn into a casserole dish and top with real butter (melted) and sprinkle with raisins and cinnamon and sugar. Keep warm in a very slow (250 degrees F) oven until serving. This is sinfully rich and very good.
By Robin
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
Easy Pumpkin Cake
Begin with a yellow cake mix, add eggs, sugar, oil, canned pumpkin and a hint of pumpkin pie spice. Dust with confectioners' sugar or frost with cream cheese icing. For extra crunch, add 1 cup chopped walnuts or pecans to the batter. The bright orange of pumpkin is a giveaway that it is loaded with an important antioxidant beta-carotene. It is converted to vitamin A in the body and protects against some diseases. Leftovers should be covered and placed in the refrigerator.
Preparation time: About 10 minutes.
Equipment you'll need: Electric mixer, mixing bowl, measuring spoons, can opener, spatula, and a 13 x 9 x 2-inch baking pan.
1. Preheat oven to 350-degrees. 2. Using an electric mixer, mix together pumpkin, eggs, sugar and oil. 3. Add cake mix and pumpkin pie spice. Continue to beat for another 3 minutes. 4. Pour into a baking pan coated with cooking spray. 5. Bake for about 40 minutes or until a toothpick inserted in center comes out clean. 6. Cool on wire rack. Spread frosting over. Cover and store leftovers in the refrigerator
This is a pleasing and simple recipe much like the one I use for bread pudding. It is nice to have for the holidays, especially around the fall and winter when the weather is chilly.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
