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I always like easy recipes. Not that I am lazy its just the cooking food and using recipes is fairly new to me. I realize that cooking is an art like all other arts. If I am learning to do leather work I gradually increase my skills until I become a good leather worker. Same with cooking I have begun to realize. So I have about 5 years of cooking skill which is nothing compared to some people on this board and I can use their advice. I am getting better after 5 years. My best rule of the thumb is to go by just what the recipe says and no more and no less of any ingredient and that way I won't have to throw out the whole cooking experiment like I have had to do several times in the past.
When I'm not sure how to make something basic, I google whatever I want to make and Martha Stewart. I used to use Joy of Cooking in the 1970s, but it's no longer a basic cookbook.
Try this, takes about 20 minutes:
1 quart whole milk
1 cup white rice
6+ tbs white sugar (to your preference)
Pinch salt
1/4 tsp almond/vanilla extract, again to preference
Topping e.g. Cinnamon, nutmeg, nuts, fresh/dried fruit
Put first four ingredients in sauce pan over medium heat, cook, stirring occasionally until sugar dissolves and rice is tender. Should take about 20 minutes. Remove from heat, first taste for preferred sweetness, and add extract and any other add ins.
6 tablespoons = 1/3 cup. I use between 1/3 and 1/2 cup.
Be prepared to add more milk if necessary. Also, stir it often toward the end of cooking.
I add a beaten egg at the end.
It's hard to say exactly how long it has to cook. Sometimes it takes 25 minutes, and sometimes 45. Just keep at it until the rice is very soft.
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