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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Adaption of Rice Pudding. This is not too sweet, but satisfying. Note: leftover rice can be used. Use 2 1/4 cups cooked rice and go to step 3 (omit salt and water). Ingredients:
3/4 cup basmati rice |
1 1/2 cups water |
1 pinch salt |
4 cups skim milk |
1/4 cup sugar |
1/2 teaspoon vanilla |
cinnamon or cardamom |
Directions:
1. bring rice, water and salt to a boil over med-high heat.
2. turn heat to very low or off.
3. after rice has absorbed water (approximately 15 minutes) add milk and sugar.
4. cook over medium heat for 30-40 minutes stirring frequently.
5. the pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
6. remove from heat and stir in vanilla.
7. sprinkle cinnamon on the top.
8. cover with plastic wrap (rest on the surface of the pudding) to prevent a skin from forming.
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