The best Easter eggs ideas
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The best Easter eggs ideas - 3 recipes

If you like this, you'll definitely like: savoury easter recipes

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You're watching: VIDEO: Rice Pudding and Dulce de Leche Mason Jars
VIDEO: Rice Pudding and Dulce de Leche Mason Jars

What happens when you layer rice pudding and dulce de leche in mason jars? Sweet, sweet magic!

INGREDIENTS

  • 1 Cup of rice
  • 2 Cinnamon sticks
  • 7 Cloves
  • 4 Cups of milk
  • 1 Cup of sweetened condensed milk
  • Dulce de leche

Powdered cinnamon

METHOD

  1. In a saucepan, combine the rice, cinnamon sticks, cloves, and milk, and simmer.
  2. Add the sweetened condensed milk, stir, and simmer for a few more minutes. Remove from heat.
  3. In a mason jar, layer the rice pudding and dulce de leche, and top with a sprinkling of powdered cinnamon. 
  4. Enjoy!

Top rated Easter eggs recipes

By

These spicy fruited biscuits were originally baked and eaten around Easter, particularly in the West Country, but a

  • 110 Gram Butter, diced (4 oz)
  • 75 Gram Caster sugar (3 oz)
  • 1 Egg, separated
  • 200 Gram Plain flour (7 oz)
  • 1/2 Teaspoon Ground mixed spice
  • 50 Gram Currants (2 oz)
  • 1 Tablespoon Mixed peel, chopped
  • 2 Tablespoon Brandy or milk
  • Caster sugar, for sprinkling
5/5 (1 Votes)

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Wanna get BACK in shape after overindulging over the festive season? Here's all the HELP you NEED!!

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Basic Peanut Butter Egg Recipe, perfect for Easter or any time of year!

  • 3/4 Lb Butter or Oleo
  • 1 lb. Smooth Peanut Butter
  • 13 oz. Marshmallow Fluff
  • 2 Lbs. Confectioners Sugar
  • 2 Milk Chocolate Bars
  • 12 oz. Semi-Sweet Chocolate Bits
  • Parafin
4.2/5 (76 Votes)

By

Try these 7 delicious Easter lamb recipes

47 shares

By

These are fun to make and are less sweet then the Carbury Easter Eggs you buy at the store

  • 1 pkg (4 serving) Jell-O instant pudding
  • 1/3 cup Boiling Water
  • 1/3 cup Margarine or Butter
  • 3 cups Icing Sugar
  • 6 squares Baker's White or Semi-Sweet Chocolate
  • (you can also use chocolate chips)
2.5/5 (2 Votes)

Any burning questions? Our chefs answer!

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