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Saturday, December 4, 2010

Janet Groene's Carmel Rice Pudding

Put a caramel twist on this comfort food dessert. It's also a delicious hot breakfast. Serve it in paper cups using plastic spoons and there are no dishes to wash.

5 cups water

1/2 cup brown sugar

5 cups instant rice

1 teaspoon salt

1 cup golden raisins

1 cup chopped nuts

8-ounce carton caramel-flavor yogurt

10-ounce bottle caramel ice cream topping

1 pint (2 cups) vanilla or caramel flavored liquid coffee creamer

In a large pot bring water and sugar to a boil. Stir in the rice and salt, cover and let stand 7 minutes or until the water is absorbed. Fold in the remaining ingredients. Serve hot, warm, at "room" temperature or chilled. Leftovers should be refrigerated. Makes 8 one-cup breakfast servings or about 16 1/2 cup dessert servings.

Cook’s note: bathroom-size paper cups and inexpensive plastic spoons are just the right size for serving this pudding at a potluck.

See more of Janet Groene's galley-ready recipes at

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