helping women connect with their world
Ingredients
2 cups milk powder
6 cups water
1/2 cup cornstarch
1 cup sugar
2 teaspoons vanilla
2 cups cooked rice, optional
Method
Mix all ingredients except vanilla. Cook over medium heat, stirring often. Boil gently 1 minute.
Pour into serving bowls and cool or chill. May be served warm or cold.
Comments
This pudding uses the most basic ingredients. For variety add cinnamon or chocolate or top with sliced bananas.
Sent by: Nancy Powell
Ingredients
1 1/3 cups powdered milk
2 2/3 cups water
1 1/4 cups sugar
1/2 cup lemon juice
rind of 1 lemon, optional
graham crackers or cookies rolled into fine crumbs
Method
Roll the cookies or crackers into crumbs and put most in a 9×13 pan. Save some for sprinkling on the top at the end.
Combine the powdered milk and water and put in the freezer with the beaters of your mixer for a while.
Beat until stiff. Slowly beat in the sugar. Slowly add and beat until very stiff the lemon juice and rind.
Carefully spoon or pour the creme into the prepared pan and sprinkle with remaining crumbs. Cover and put into the freezer.
Comments
This recipe is from The Wycliffe International Cookbook and the More with Less Cookbook. It is a very refreshing dessert in a hot climate.
