Note: Raisins are added near the end of cooking period after pudding has thickened. If added to early, their acidity could cause the milk to curdle.
Old Fashioned Creamy Rice Pudding 4 servings
1 1/2 cups cooked rice (I used basmati)
2 cups whole milk, divided or more as needed to make a creamy pudding
1/4 teaspoon salt
1/2 cup raisins
1 egg, beaten
1/4 cup granulated sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon + more for topping individual desserts
Pinch of nutmeg
1 tablespoon butter
1/2 teaspoon vanilla
Toasted almond slices (toast in 350° oven for about 5 minutes)
- Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes.
- Stir remaining 1/2 cup milk and beaten egg together in a measuring cup.. Add a little of the hot pudding and immediately mix in order to temper the egg mixture. Stir into hot mixture along with raisins, and sugars; stirring continually. Continue cooking until egg is set, 2 to 3 minutes.
- Remove saucepan from heat; stir butter and vanilla into the pudding.
- Spoon into serving dishes and sprinkle with a few toasted almonds and cinnamon. Serve warm or chilled.
Recipe without photos . . .
Old Fashioned Creamy Rice Pudding 4 servings
1 1/2 cups cooked rice (I used basmati)
2 cups whole milk, divided or more as needed to make a creamy pudding
1/4 teaspoon salt
1/2 cup raisins
1 egg, beaten
1/4 cup granulated sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon + more for topping individual desserts
Pinch of nutmeg
1 tablespoon butter
1/2 teaspoon vanilla
Toasted almond slices (toast in 350° oven for about 5 minutes)
- Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Add a little more milk if pudding becomes too thick.
- Stir remaining 1/2 cup milk and beaten egg together in a measuring cup.. Add a little of the hot pudding and immediately mix in order to temper the egg mixture. Stir into hot mixture along with raisins, and sugars; stirring continually. Continue cooking until egg is set, 2 to 3 minutes.
- Remove saucepan from heat; stir butter and vanilla into the pudding.
- Spoon into serving dishes and sprinkle with a few toasted almonds and cinnamon. Serve warm or chilled.
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