Rice pudding with Buddha’s hand
- 2 1/2 cups (600 ml) whole milk
- 1/3 cup (66 grams) of white rice
- Half finger of Buddha’s hand (or a whole one, you choose!)
- 1 egg
- 1/4 cup (50 grams) of sugar
- 1/4 teaspoon cinnamon
Reduce heat and simmer until rice is tender, about 20-25 minutes.
Stir frequently to prevent the rice from sticking.
In a small bowl, beat the egg and sugar together until well blended. Add a half cup of the hot rice mixture to the egg mixture, one tablespoon at a time, stirring in vigorously. Add the egg mixture back to the rice and milk saucepan and stir over low heat for 5 to 10 minutes until thick. Be careful that the mixture does not come to a boil at this point or it will curdle. Remove from heat and add the cinnamon on top.
Serve hot or cold.
Also, use Buddha’s Hand to perfume your home.