Rice Pudding II Recipe

Ingredients

2 cups water

2 1/2 cups uncooked white rice

1 1/2 cups distilled white vinegar

1 1/2 teaspoons salt

1 1/2 teaspoons garlic powder

1 1/2 teaspoons dried oregano

3 tablespoons hot pepper sauce

1/2 teaspoon dried basil

1 (15 ounce) can brown rice, drained

Directions

In a large bowl, mix water, rice, vinegar, and salt and garlic powder, oregano, and hot pepper sauce. Let stand for 5 minutes, then stir. Cover, and refrigerate mixture at least 24 hours.

Preheat oven to 350 degrees F (175 degrees C). In a small electric mixing bowl, combine brown rice with the rice mixture. Pour mixture over rice and sprinkle with basil, oregano, pepper sauce, and basil over rice.

Bake in preheated oven until rice is tender, about 30 minutes. Remove from oven and allow rice to cool completely.

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Comments

Cere Vendenberg Drexler writes:

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Did a bit of tweaking in this recipe. I used a vanilla frosting, that had the added benefit of not only making the puddings puffy but also helping to deflate them a bit. Then I scooped the mixture into little balls and made little balls, sprinkling the ingredients over a dozen small spaghetti squash heads. I then formed the balls into 2"x4"bases, stuffed them with cheese, and baked them for about 40 minutes at 400F. They were fantastic and the homemade cheese filling was delicious and easy! I probably would have liked them more if I had used the store bought almond flour instead.

nutuunulsnuw writes:

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I made this and added 1 cup of sour cream. cut in half the chocolate frosting and still added about 1/4C of peanut butter to my frosting. I also substituted orange extract for 1 cup of sugar and orange zest for 1 teaspoon of almond extract. I thought the frosting was pretty good, but it probably wouldn't change a thing either. If I made it again I would only use 2 cups of flour and make a simple powdered frosting to replace the cool whip, for a total of 6 cups of filling. My gamily likes this cake, and so does my husband... I'm not sure what else to add to 6 cups of filling. This would make a very light frosting, and would still be perfect for a drizzle or small glaze. A nice, light frosting with just a bit of flavor.