Rice Pudding, stovetop
Source of Recipe
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Rice Pudding, stovetop
2 1/2 cups (600 ml) whole milk
1/3 cup (66 grams) long or short grain white rice
1/8 teaspoon salt
1/4 cup (50 gram) granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup (30 grams) brown or golden raisins, optional
Lightly sweetened whipped cream
In a medium heavy bottomed saucepan combine the milk, rice, and salt.
Place saucepan over high heat and bring to a boil. Reduce the heat to
medium to medium-low and simmer until the rice is tender (about 25
minutes). Stir the milk mixture frequently using a heatproof rubber
spatula or wooden spoon to prevent the rice from sticking to the bottom
of the pan. When the rice is tender (al dente) remove from heat and add
the sugar, vanilla extract, and ground cinnamon. Return to heat and cook
until the rice pudding thickens, about 5 to 10 minutes. Remove from heat
and add the raisins. Spoon the pudding into your serving bowls and cover
with plastic wrap. If you want a film or skin on the puddings, allow
them to cool before covering with plastic wrap. Refrigerate until
serving time, about 1 to 2 hours.
If desired, garnish with lightly sweetened whipped cream.
Makes 2 to 3 servings.
Note: Can double the recipe for 4 to 6 servings.
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