Week 20: Rice - Porridge

This is something my mom would make with the leftover white rice from Chinese take-aways.

It’s one of those recipes that I never figure out the exact measurements, so this recipe can be altered to taste.

Cook 1c Rice.

Combine .5c sugar with 3 large to jumbo eggs and 1.5c half & half.

Put cooked rice, 1c milk, and the eggy sugar mixture in a pan on medium high heat.

STIR OFTEN!

About 5 minutes in, add 1tsp Cardamon and 1tsp Cinnamon.

When it starts to get thick, add as many raisins as you like!

Cook it until it’s the consistency you like. Creamy, or dry and crumbly. Creamy is the best IMO.