Old Fashioned Rice Pudding
Ingredients: Serve 4 to 6
6 cups whole milk
½ cup (3 ½ ounces) sugar
½ teaspoon salt
½ cup long grain white rice
2 teaspoons vanilla extract
Procedures:
Combine 5 ½ cups milk, sugar and salt in large saucepan and bring to boil over medium high heat
Stir in rice and reduce heat at low. Cook, adjusting heat to maintain gentle simmer and stirring occasionallly to prevent scorching, until rice is soft and pudding has thickened to consistency of yougurt, 50 to 60 minutes. Stir in vanilla
Transfer pudding to large bol and let cool completely, about 2 hours, or let cool and refrigerate until cold, about 2 hours longer. Just before serving, stir in remaining ½ cup milk.
Cinnamon Raisin Rice Pudding:
In step 1 add 1 cinnamon stick to milk mixture. Combine 1/3 cup raisins and 1/3 cup water in bowl; cover and microwave for 1 minute. Let sit until softened, about 5 minutes; drain. Stir raisins into cooked rice pudding as it cools in step 3. Discard cinnamon stick.
Coconut Rice Pudding:
In step 1, descrease milk to 3 ¾ cups and add 1 ¾ cups canned coconut milk. Stir ½ teaspoon ground cardamon into cooked rice pudding as it cools in step 3.
Lemony Rice Pudding:
Stir 1 teaspoon grated lemon zest into cooked rice pudding as it cools in step 3.
Ingredients: Serve 4 to 6
6 cups whole milk
½ cup (3 ½ ounces) sugar
½ teaspoon salt
½ cup long grain white rice
2 teaspoons vanilla extract
Procedures:
Combine 5 ½ cups milk, sugar and salt in large saucepan and bring to boil over medium high heat
Stir in rice and reduce heat at low. Cook, adjusting heat to maintain gentle simmer and stirring occasionallly to prevent scorching, until rice is soft and pudding has thickened to consistency of yougurt, 50 to 60 minutes. Stir in vanilla
Transfer pudding to large bol and let cool completely, about 2 hours, or let cool and refrigerate until cold, about 2 hours longer. Just before serving, stir in remaining ½ cup milk.
Cinnamon Raisin Rice Pudding:
In step 1 add 1 cinnamon stick to milk mixture. Combine 1/3 cup raisins and 1/3 cup water in bowl; cover and microwave for 1 minute. Let sit until softened, about 5 minutes; drain. Stir raisins into cooked rice pudding as it cools in step 3. Discard cinnamon stick.
Coconut Rice Pudding:
In step 1, descrease milk to 3 ¾ cups and add 1 ¾ cups canned coconut milk. Stir ½ teaspoon ground cardamon into cooked rice pudding as it cools in step 3.
Lemony Rice Pudding:
Stir 1 teaspoon grated lemon zest into cooked rice pudding as it cools in step 3.
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