lumicero/recipes-ing2inst huggingface dataset:
Title: Frosted Chocolate Peppermint Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 3/4 granulated sugar
- 1/3 canola oil
- 1 vanilla essence
- 1/2 plain flour
- 1 cocoa powder
- 1/3 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4
Instructions:
1. preheat oven to gas mark 4 350degrees, line muffin tins with papers, this recipe makes 12 usa cupcakes and 18 uk cupcakes.
2. whisk together soy milk and vingear and set aside for a few minutes to curdle. add oil, sugar, essences whisk until foamy .
3. in a seperate bowl sift togther the flour cocoa baking soda and baking powder and salt. add in two bathces to teh wet ingredients and beat until no large lumps remain small lumps are ok. the mixture should look pretty liquidy so dont panic.
4. pour into liners until 3/4 full and bake for 18- 20 minutes chek that they are done by inserting a cocktail stick. if it comes out clean there done.
5. allow to cool completely and then frost with chcolate peppermint buttercream and decorate with chgoclate balls, marshamllows, choc chips whatever you fancy.
Title: Mixed Berry and Cake Delight
Ingredients:
- 2 raspberry gelatin powder
- 3 berries
- 5 raspberries
- strawberry
Instructions:
1. Line a 2.5 qt bowl with plastic wrap. Line bowl with slices of pound cake.
2. Dissolve 3 pkg (4 serving size) Jello Raspberry flavor with 3 cups of boiling water.
3. Pour 1 cup dissolved gelatin over the cake to cover completely.
4. Stir 2 cups dissolved gelatin into 5 cups fresh or frozen berries until slightly thickened.
5. Pour into cake lined bowl.
6. Cover completely with more cake.
7. Pour remaining gelatin over cake making sure to completely coat cake.
8. Cover with plastic wrap and refrigerate overnight.
9. Turn out of bowl and frost the whole thing with whipped cream just before serving.
Title: Lemon Mousse Crown
Ingredients:
- 2 unflavored gelatin
- 1 unflavored gelatin
- 1 1/4 cold water
- 3 lemon slice
- 1
- 33
Instructions:
1. Line bottom of 8 or 81/2-inch spring form pan with a circle of baking parchment cut to fit.
2. In a large sauce pan, sprinkle gelatin over water and let stand 1 minute.
3. Stir over low heat until gelatin is completely dissolved (about 3 minutes).
4. Gradually stir in sherbet until completely dissolved.
5. Add a drop or two of food coloring (if using) to tint mixture a pale yellow.
6. Chill mixture until it mounds when dropped from a spoon (about 1 hour).
7. Fold whipped cream into gelatin mixture.
8. Spoon a little mousse mixture into the bottom of an 8 to 8 1/2-inch spring form pan (about 1/4 inch deep).
9. Stand the cookies up (vertically) all around the inside edge of the pan (forming a"crust"), gently push the cookies down into the 1/4 inch of mousse mixture on the bottom of the pan.
10. Gently pour the remaining mousse into the pan.
11. Cover loosely with waxed paper.
12. Chill at least 3 hours until firm, or overnight.
13. Before serving, remove sides of pan; garnish mousse with dollops of whipped cream and lemon slices.
14. To serve, cut into wedges "3 cookies thick" with a very sharp knife.
Title: Banana-Sour Cream Cake
Ingredients:
- 1 eggs
- 3 banana
- 1 sour cream
- 1 cream cheese
- 1/4 butter
- 1 powdered sugar
- 1/2 walnut pieces
- 1
Instructions:
1. PREHEAT oven to 350°F
2. Grease and flour 13x9-inch baking pan; set aside.
3. Beat cake mix, eggs, bananas, sour cream and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minute Pour into prepared pan.
4. BAKE 35 minute or until wooden toothpick inserted in center comes out clean.
5. Cool completely.
6. BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
7. Gradually add sugar, beating well after each addition.
8. REMOVE cake from pan; cut crosswise in half. Place one cake half, top-side down, on large serving plate; spread top with frosting.
9. Top with remaining cake half, top side up.
10. Frost top and sides of cake with remaining frosting.
11. Carefully press walnuts into frosting on sides of cake.
12. Store in refrigerator.
Title: Lemon-Cheese Filled Cake
Ingredients:
- 18 butter
- 3/4 eggs
- 1/4 cream cheese
- 3 sugar
- 2 lemon juice
- 1/2 flaked coconut
- 2 confectioners' sugar
- 1 lemon juice
- 2
Instructions:
1. In a large bowl, combine first 4 ingredients; beat as directed on cake package. Grease & lightly flour 12-cup BUNDT pan.
2. Spoon batter into pan. In small bowl combine all FILLING ingredients; beat until smooth. Spoon filling over batter in pan, being careful not to let it touch the sides of the pan.
3. Bake @ 35 for 50-55 minutes or until cake tests done. Cool in pan 1/2 hour; turn out on wire rack on serving plate to complete cooling.
4. Combine all GLAZE ingredients and stir until smooth; drizzle over cake.
5. ENJOY !
Title: Whole Wheat Oat Pound Cake
Ingredients:
- 2 whole wheat flour
- 1/2 rolled oats
- 1/2 ground flax seeds
- 2 baking powder
- 2 baking soda
- 1 ground cinnamon
- 2 ground nutmeg
- 1 honey
- 1/2 extra virgin olive oil
- 1/4 vanilla extract
- 1 eggs
- 1
- 4
Instructions:
1. Preheat oven to 350.
2. Spray 10 inch pan with oil.
3. In bowl, combine all dry ingredients.
4. In another bowl combine all wet ingredients and mix well.
5. Pour into bowl with dry ingredients and mix thoroughly.
6. Spoon into 10 inch pan.
7. Bake 45 minutes.
8. Let cool and serve.
9. Enjoy.
Title: Pecan Balls
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 vanilla
- 2 flour
- 1/4 salt
- 2 pecans
Instructions:
1. Cream butter and powdered sugar together.
2. Add vanilla.
3. Add flour, salt, and pecans.
4. Blend well.
5. Chill.
6. Shape into small balls.
7. Bake @ 300 for 12 - 15 minutes.
8. Roll in powder sugar while still warm.
Title: Coconut Croissant Bread Pudding
Ingredients:
- 8 eggs
- 4 milk
- 2 1/2 coconut milk
- 1 sugar
- 1 vanilla extract
- 1 salt
- 1 sweetened flaked coconut
- 1/2 confectioners' sugar
- 5
- 1
Instructions:
1. Whisk together egg yolks, eggs, milk, coconut milk, sugar, coconut extract, vanilla extract and salt.
2. Coat a 2 1/2 quart baking dish with nonstick cooking spray. Cut croissants in half horizontally. Place bottom halves, cut-side up, in prepared pan. Sprinkle with chocolate chips, and coconut. Cover with top halves of croissants, cut-side down. Pour egg mixture over top. Top with baking sheet weighted down with cans so croissants get pressed down and submerged in liquid. Let stand 30 minutes.
3. Heat oven to 350. Remove baking sheet used as weight.
4. Cover pudding loosely with foil. Place pudding in a larger pan on oven rack. Pour hot water into larger pan to reach depth of 1 inch.
5. Bake at 350 for 1 hour. Remove foil: bake an additional 30 minutes or until temperature registers 160F on an instant-read thermometer. Carefully remove dish to wire rack; cool slightly. Dust with confectioners' sugar before serving.
Title: Cacen Llaeth Enwyn (Welsh Buttermilk Cake)
Ingredients:
- 8 flour
- 1/2 baking powder
- 4 butter
- 4 brown sugar
- 8 buttermilk
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Sift the flour and baking powder and rub in the butter.
3. Add the dried fruit.
4. Mix to a fairly stiff consistency with the buttermilk.
5. Line a cake tin and bake at 350 F for about 1 hour.
Title: Mocha Parfaits for 2
Ingredients:
- 1/4 powdered instant coffee
- 1/2 prepared chocolate pudding
- 1
Instructions:
1. Mix instant coffee with 1/2 tsp water til dissolved, then mix with pudding.
2. Alternate layers of pudding and whipped toppig in two parfait glasses or dessert dishes, ending with whipped topping.
3. Chill.
4. Garnish with chocolate curls.
5. To make chocolate curls, run a vegetable peeler over a room-temperature bar of chocolate. Use a toothpick to pick up the fragile curls.
Title: Chocolate Overboard
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 water
- 1 sour cream
- 1 chocolate chips
- 3/4
- 1
Instructions:
1. Combine cake mix and pudding mix in large bowl.
2. In another bowl, beat eggs and water. Stir in sour cream and oil. And to dry ingredients. Beat well.
3. Stir in chocolate chips.
4. Pour batter into well-greased slow cooker.
5. Place paper towel across top of slow cooker under lid. Cook for 6 hours on low.
6. Note: The paper towel absorbs excess moisture; change if necessary to keep steam from dripping into dessert.
Title: Cherry Cola Slush
Ingredients:
- 1 cherry gelatin
- 1 boiling water
- 2
Instructions:
1. Dissolve jelly powder in boiling water.
2. Add cola and pour into an 8 inch (20 cm) square pan. Freeze until firm, 4 hours or overnight.
3. To serve, use an ice cream scoop to fill serving dishes, paper cups or ice cream cones. Serve immediately.
4. VARIATIONS: Play with the flavours! Ginger ale and lime, cola and lime, lemon-lime pop and lemon or lime powder, orange pop and orange powder -- The options are virtually endless.
Title: Deep Dark Yummy Chocolate Mousse Filling or Chocolate Frosting
Ingredients:
- 14 sweetened condensed milk
- 2 cold water
- 1/2 chocolate pudding
- 4 heavy cream
- 1
Instructions:
1. stir melted chocolate with sweetened condensed milk, I melt the chocolate in the microwave
2. add cold water and pudding mix. Mix thoroughly.
3. cool for 30 minutes and then fold in whipped heavy cream. (the chocolate base will be very thick, and this will take a bit of work).
Title: Fruitcake Brownies
Ingredients:
- 1 butter
- 280 sugar
- 45 eggs
- 1 vanilla
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1 walnuts
- 1/4 dried currant
- 1/2 pitted dates
- 1/3 dried fig
- 1/3 cream cheese
- 1/3 butter
- 1/3 vanilla
- 8 icing sugar
- 1/4
- 1
- 3 1/2
Instructions:
1. In top of double boiler over simmering - not boiling - water, melt butter and chocolate, stirring until smooth. Set aside to cool to lukewarm.
2. In large mixing bowl, beat sugar and eggs together. Add chocolate mixture; sitr until blended. Add vanilla.
3. Combine flour, baking powder, and salt; stir into chocolate mixture.
4. In another bowl, mix walnuts, currants, dates, apricots, and figs. Add to chocolate mixture.
5. Pour batter in a greased 13x9-inch glass baking dish and bake at 350F for 35 minutes, or until a tester inserted in center comes out almost clean. Place pan on wire rack to cool.
6. ICING: Blend together cream cheese, butter and vanillla until smooth; mix in icing sugar. Spread evenly over cooled brownies in pan. Refrigerate for at least 2 hours before cutting into squares.
Title: Rose Water Shortbread Cookies
Ingredients:
- 1/4 cardamom
- 1 1/2 powdered sugar
- 3/4 butter
- 1/2 egg
- 1 rose water
- 1 poppy seed
- 1
Instructions:
1. Whisk together cardamom and flour. Set aside.
2. Beat sugar and butter with electric mixer until smooth.
3. Add egg and rosewater, beat to blend.
4. On low speed, add dry ingredients. Your dough will be stiff.
5. Cover and chill at least 6 hours.
6. Preheat oven to 300°F.
7. Roll level tablespoon size balls and place on silpat lined baking sheet about 1.5" apart. Using a fork or something else, flatten to .25" thickness.
8. Sprinkle with poppy seeds.
9. Bake until firm but still pale, about 20 - 25 minutes.
10. Transfer to a wire rack to cool.
11. Time doe not include chill time.
Title: Butter Cake
Ingredients:
- 3/4 butter
- 1 1/4 sugar
- 2 eggs
- 3/4 vanilla
- 1/8 cake flour
- 2 1/2 baking powder
- 2 1/2 salt
- 1/2 milk
- 3/4
Instructions:
1. Cream butter and sugar.
2. Add eggs and beat well.
3. Add extracts.
4. Add dry ingredients alternatly with milk starting and ending with dry ingredients.
5. Pour batter into 2 greased 8" pans.
6. Bake 350 for 30-35 minute.
7. Let cool 1o min before removing from pans.
Title: Mixed Berry Dessert Pizza
Ingredients:
- 1 ricotta cheese
- 2 confectioners' sugar
- 1/2 Amaretto
- 1/2 mixed berries
- 2 non-dairy whipped topping
- 2
- 1/2
Instructions:
1. Blend ricotta cheese, powdered sugar, almonds and Amaretto or almond extract; spread over cooled crust, leaving a border around the edges.
2. Top ricotta mixture with berries and brush with warm raspberry jam.
3. Serve chilled or room temperature.
4. If desired, top with whipped topping,.
Title: Amaretto Chunk Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 amaretto liqueur
- 2 sweetened flaked coconut
- 2
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine four, baking soda, baking powder and salt. Set aside.
3. In a large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut and almonds.
4. Drop dough by heaping measuring spoons on large, ungreased cookie sheets. Bake 10-12 minutes or until golden around edges.
Title: Ah La Robert Redford Cheese Squares
Ingredients:
- 2 cream cheese
- 2 sugar
- 3/4 vanilla
- 1/2 lemon juice
- 1 powdered sugar
- 1
- 3
Instructions:
1. Mix cream cheese, egg yolk, vanilla, sugar, and lemon juice until smooth.
2. On a greased cookie sheet lay one package of rolls, pinching together at seams.
3. Spread cream cheese mixture over the rolls.
4. Lay out second package of crescent rolls on top of the mixture, pinching seams, and then brushing with the egg white.
5. Bake at 350 degrees for 20 minutes or until golden brown.
6. Sprinkle with powdered sugar.
7. Cool and cut into squares to serve.
Title: Critter Cookies
Ingredients:
- 1 shortening
- 1/2 brown sugar
- 1 sugar
- 1 jumbo egg
- 1 1/2 vanilla extract
- 2 flour
- 1 cinnamon
- 1 baking soda
- 1 1/2 oatmeal
- 1 1/2 - 2 walnuts
Instructions:
1. Preheat oven to 350. Cream the shortening and sugars together until fluffy. Add the egg and vanilla and mix well. In a seperate bowl, sift together the flour, cinnamon and baking soda. Gradually add the dry mixtureto the wet, a little at a time, until thoroughly incorporated. Add the oatmeal and walnuts. The dough should be very still and clining to the beaters. More flour may be needed to achieve this consistency.
2. Scoop the dough into ball, about the size of a walnut, which is 2-3 TB, place on ungreased cookie sheets and bake at 350for about 18 minutes. The cookies "poof up" while baking and the cookiesare very airy.
Title: D's Potato Chip Cookies
Ingredients:
- 1/4 butter
- 1/4 margarine
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 flour
- 1/2 pecans
- 1 1/2 vanilla
- 1/2
- 1
Instructions:
1. Cream sugar and butter until creamy.
2. Add all other ingredients.
3. Make into balls, the size of small walnuts, flatten with fork and place onto greased cookie sheet.
4. Place about 3 inches apart, as they spread while baking.
5. Bake at 350 degrees for 15 minute.
6. I do not have the quantity for this recipe. If you know, please post. I am guessing.
Title: Raspberry Curd
Ingredients:
- 3 raspberries
- 1/3 sugar
- 2 lemon juice
- 2 water
- 2 cornstarch
- 2 salted butter
- 1
Instructions:
1. Combine raspberries, sugar, lemon juice, and water in a saucepan over medium-high heat.
2. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes.
3. Remove mixture from heat and let stand 5 minutes.
4. Place in a food processor or blender; process until smooth.
5. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
6. Wipe pan clean and return strained mixture to pan.
7. Whisk together egg yolks and cornstarch in a small bowl until smooth.
8. Stir yolk mixture into raspberry mixture; bring to a boil over medium-low heat (about 5 minutes).
9. Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon).
10. Add salt and butter, one piece at a time, stirring until smooth.
11. Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
12. Chill curd in the refrigerator at least 2 hours or up to 1 1/2 weeks.
Title: Salvation Army-Bread Pudding
Ingredients:
- 5 butter
- 3/4 brown sugar
- 3 eggs
- 1/2 ground cinnamon
- 1 salt
- 1/2 raisins
- 3/4 milk
- 2 ground nutmeg
- 1/8 vanilla extract
- 2
Instructions:
1. Butter all of the bread slices and cut into cubes.
2. Place in a buttered, 3-quart casserole dish.
3. Scald milk over medium heat.
4. Stir all other ingredients in warm milk, except sugar, raisins and nuts.
5. Pour mixture over buttered bread cubes.
6. Stir in raisins, nuts and brown sugar.
7. Top with pats of butter.
8. Place casserole dish in shallow pan of water.
9. Bake at 350°F for 1 hour, or until lightly browned on top.
Title: Hot Bananas With a Coconut Sauce
Ingredients:
- 4 bananas
- 1 flour
- 2 sugar
- 1/2 ground cinnamon
- 1 1/3 coconut milk
Instructions:
1. Wash the bananas and remove the ends.
2. Steam the bananas over boiled water (place it in a covered steamer) for 5 minutes Peel the bananas.
3. (Please use tongs and a blunt knife to peel. THe outside will be black but the flesh will be golden yellow) Place the flour, sugar and cinnamon in a vessel and combine.
4. Add the coconut milk and blend.
5. Now cook over a medium low flame till the mix boils and then thickens.
6. Simmer for 2 more minutes and serve over the hot bananas.
Title: Cranberry Pecan Squares
Ingredients:
- 3/4 dried cranberries
- 1/4 butter
- 1 flour
- 3/4 sugar
- 2 low-fat plain yogurt
- 2 eggs
- 1 salt
- 1/2 pecans
Instructions:
1. In small saucepan, combing cranberries with enough water to cover.
2. Cover and bring to boil. Remove from heat and let stand 1 minute.
3. Drain and let cool.
4. In bowl, cut butter into flour until fine crumbs.
5. Stir in 1/4 cup of the sugar and yogurt, mixing well.
6. Press evenly into lightly greased 8" square pan.
7. Bake 15 minutes at 350 degrees.
8. In bowl, beat eggs with remaining 1/2 cup sugar and salt until light.
9. Stir in cranberries.
10. Pour over base.
11. Sprinkle pecans evenly over top.
12. Bake 30 minutes.
Title: Blackberry Fluff
Ingredients:
- 300 blackberries
- 1 caster sugar
- 250 mascarpone
- 1/2 vanilla extract
- 142
Instructions:
1. heat the blackberries (keeping a few aside) gently with the sugar for a couple of minutes or until they give off juice.
2. whizz in a food processor.
3. then push through a fine sieve.
4. beat the mascarpone with a spoon until it is floppy.
5. then fold in the blackberry puree and the vanilla etract.
6. loosely whip the cream and fold it in.
7. spoon into 4 dishes and decorate with blackberries.
Title: Italian Zeppoles
Ingredients:
- 2 all-purpose flour
- 4 baking powder
- 1/2 salt
- 5 eggs
- 1 1/2 vanilla
- 16 ricotta cheese
- 1/3 sugar
- 1/4 dry white wine
- powdered sugar
Instructions:
1. In a heavy deep skillet, heat the oil to 375 degrees. If you have a fryer, set to manufacturers directions for 375. Fill with enough oil so it is about 2 inches deep.
2. mix the first three ingredients together thorughly and set aside.
3. In a seperate bowl, mix eggs, vanilla, cheese, sugar and wine if using. Mix until uniform.
4. add the dry ingredients to the wet and FOLD until no more flour is visible (do not overmix or you'll have fried belly bombs). Let rest on counter for 10 minutes.
5. Drop batter (VERY carefully) into hot oil by teaspoonfuls and remove once golden brown and fried through, about 4 minutes. Turn so they dont get too dark once or twice. Some will turn over on their own but keep them moving a bit. Drain on paper towel lined dish.
6. Sprinkle with powdered sugar and serve while warm.
Title: Gingerbread Icing
Ingredients:
- 2 confectioners' sugar
- 8 water
- 2/3 lemon juice
- 2 vanilla
- 2
Instructions:
1. Place all ingredients in the bowl of electric mixer with whisk attachment, mix at moderate speed just till combined.
2. Increase speed to high and mix until stiff peaks, about 3 minutes.
3. Divide into smaller bowls and add food coloring.
Title: Tea Cakes
Ingredients:
- 2 sugar
- 3/4 butter
- 2 eggs
- 3 flour
- 1/2 salt
- 2 baking powder
- 2 vanilla
- 1 vinegar
Instructions:
1. Cream the sugar, butter and eggs together.
2. Mix together the flour, salt and baking powder.
3. Gradually add the flour mixture to the butter mixture.
4. Once this is well mixed, add the vanilla and vinegar.
5. Roll about 1/4 of the dough at a time to about 1/8" thick. Cut with cookie cutters.
6. Bake in oven at 350 for 8-10 minutes or until starting to brown on the edges.
Title: Pecan Shortbread Trees
Ingredients:
- 1 butter
- 2/3 powdered sugar
- 1/2 vanilla
- 5 all-purpose flour
- 1 3/4 pecans
- 1/2 pecan halves
- 32 white chocolate chips
- 3/4 granulated sugar
- 32
Instructions:
1. Heat oven to 325°F Spray or lightly grease 2 large cookie sheets. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and food color. On low speed, beat in flour just until mixed. Stir in chopped pecans.
2. Divide dough into 4 equal parts; shape each into ball. Place 2 balls of dough on each cookie sheet, on opposite ends. With rolling pin and floured fingers, gently flatten and shape each ball into 6 inch circle. With large knife, divide and cut each round into 8 wedges, slightly separating each cut with knife. Poke tops of wedges with fork, and place 1 pecan half in middle of each outer edge to make a tree trunk.
3. Bake 15 to 18 minutes or until firm but not brown. While still warm, cut into wedges again. Cool completely on cookie sheets, about 30 minutes.
4. Place cooled tree wedges on cooling racks or waxed paper. Place baking chips in small resealable freezer bag. Microwave on high 40 to 60 seconds, turning bag over after 30 seconds. Squeeze bag gently until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle side to side over wedges to make tree garland. Sprinkle with sugar. Top each tree with a star.
Title: Very Vanilla Rice Pudding
Ingredients:
- 2 water
- 1 arborio rice
- 3 soymilk
- 1/4 sugar
- 1 salt
- 1 cinnamon stick
- 1/2 vanilla extract
- 1/4 cinnamon
- 1/4 nutmeg
Instructions:
1. Bring the water to a boil in a medium saucepan. Add rice, cover, reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.
2. Preheat oven to 375.
3. In a large bowl, whisk together the soy milk, sugar, and salt. When the rice is cooked and still hot, add the soy milk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
4. Remove from the oven, uncover and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. The pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools.
5. Distribute amoung 8 bowls. Serve warm or at room temperature. Dust with brown sugar if desired.
6. The pudding will keep in the fridge in an airtight container for 3 days.