Sunday, February 23, 2014

Rice Puddin

Rice puddin

You might try to make it with fattier nut or soy milks if you disagree with dairy.
Good recipe. When its cooling, maybe save it in those nice little dessert bowls and stuff em in the fridge. Or, just put it in a pie pan to coolit, covered with plastic touching the surface.

1/4 teaspoon, salt
1 cup medium grain or long grain rice
2 1/2 cups, whole milk
2 1/2 cups, half and half
2/3 cup, sugar
1 1/4 teaspoons, vanilla extract
Bring 2 cups of water to a boil in a large heavy-bottomed pot (at least 3 quarts in size). Stir in the salt and rice. Cover and simmer over low heat, stirring once or twice, until the water has been almost completely absorbed – 15-20 minutes.
Add the milk, half and half and sugar. Increase the heat to medium-high until mixture comes to a simmer; then reduce the heat to maintain the simmer. Cook, uncovered, stirring frequently, until the mixture begins to thicken – about 30 minutes.
Reduce the heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up when placed in the pudding – about 15 minutes longer.
Remove the pan from the heat and stir in the vanilla extract. Cool and serve at room temperature or chilled.

I left the recipe as I found it online. Was credited to C.I.


Blogger carma said...

Meg, do you think this would be good with raisins too? When would you add the raisins? And, what about sprinkling with cinnamon once it's done before it cools?

9:21 AM  
Blogger meggoo said...

If you like raisins, add em withthe milk if you like em soft. Add just before cooling if you like your raisins firm.
Toss cinnamon with raisins before you add them at either point.
But, remember. Some people like cinnamon just before your first spoonful!

7:41 PM  

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