Rice & Prune Pudding

1. 1

   1. Stir together the cooked rice, 1 1/2 cups milk and the salt in a saucepan over medium heat.

2. 2

   2. Cook and stir for about 20 minutes or until thick and creamy.

3. 3

   3. Add the remaining 1/2 cup milk, chopped prunes, sugar and beaten egg to the rice mixture whilst constantly stirring.

4. 4

   4. Cook about 3 minutes.

5. 5

   5. Remove from heat and stir in butter and vanilla extract.

6. 6

   6. Serve immediately if you like it hot, like me or chill and add whip cream just before serving.

No additional tips available.