Stirred Rice Pudding

An Original Recipe by Kenrick Mark



1 cup Rice

1 tin Coconut Milk

1 tin Condense Milk

¼ cup White Sugar

1 teaspoon Vanilla

½ teaspoon Cinnamon

½ teaspoon Nutmeg

½ teaspoon Cardamon



Boil rice in 6 cups of water until very soft (about 20 minutes).

Strain water, (only boiled rice should remain in pot).

Add remaining ingredients. Stir on low heat until mixture start bubbling (about 8 minutes).

Let cool for 15 minutes.

Place in pie dish or glasses (for individual servings). Cover with foil.

Chill in fridge overnight.



*I am very positive my late dad, Mr. Thomas Linsford Coleman would have enjoyed my Stirred Rice Pudding.



End