Christmas Rice Pudding

I had been enjoying the confectionery dish of rice pudding since my twenties.

I also associate it with Christmas time, which is my favorite season.

So much so that, I was hoping and wishing that there would be a version of Android known as “Rice Pudding” and that it would be released around Christmas one year. I may have even posted to social media about that.

I want to give kudos to a friend of mine and my wife for posting a MEME containing the ingredients of a recipe simple recipe for rice pudding.

This piece will be a modified version of that recipe.

Here is what you, the reader will need:

White Rice
Butter
Refined Sugar
Whole Milk
Cinnamon
Pure Vanilla Extract
Almonds from a can of Planter’s Winter Spice Nuts (optional)

If there is enough rice left over from your evening meal, it will do nicely, if not boil a cup or two of white rice. Add a tablespoon or two of butter to the boiling rice.

After the rice is soft and fluffy, pour it into a mixing bowl.

Add milk until all grains of rice are covered. Next combine 1 to 2.5 tablespoons of refined sugar, a tablespoon of vanilla extract, and at least a dash of Cinnamon.

At this time, garnish the dish with the Almonds from the can of Planter’s Winter Spice Nuts.

I musts needs give my God the Glory in Jesus’ Name. I had been developing a peanut allergy since the age of 15. It began to worsen at the age of 31, to the point where I could no longer eat peanuts.

However, at the age of 34 going on 35, God healed me of that allergy, so I can eat peanuts again.

I am especially grateful because one food item I always bought around Christmas time was the Planter’s Winter Spice Nuts. This year, I bought a can and I also bought a can of Planter’s Holiday Nut Crunch for my lovely wife.

Stir the entire mixture briskly.

Enjoy right away or chill in the refrigerator and enjoy after it is cold.

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