Simply Delicious Rice Pudding |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Delicious thick, rich and creamy rice pudding without the fuss of a water bath. Enjoy! For a nice variation I sometimes like to add half a teaspoon of rose water, a couple dashes of ground cardamom, and a slice of fresh lemon that's cooked along with the rice-wonderful! Note: Evaporated milk (diluted with an equal amount of water) makes a lovely substitute for the regular milk or half-and-half cream. Ingredients:
3 cups cooked rice |
3 cups milk, divided use (or half and half) |
3/4 cup sugar, to taste |
2 tablespoons butter |
1/4 cup raisins |
1 organic egg |
3/4 teaspoon vanilla extract |
1 pinch nutmeg, to taste |
1 pinch cinnamon, to taste |
whipped cream, to serve (optional) |
Directions:
1. In a heavy bottomed sauce pan add the rice, 2 cups milk (or half and half), sugar, butter and raisins. Cook over medium-high heat, stirring often, until mixture comes to a boil. As soon as the mixture comes to a boil, reduce heat to low and simmer gently for about 10-15 minutes, stirring often, until thickened.
2. Meanwhile, whisk together the reserved 1 cup of milk and the egg in a small bowl. Gradually whisk in a few spoonfuls of the warm rice pudding to temper the egg; now gradually stir the tempered egg mixture into the hot rice pudding, stirring well to combine.
3. Whisk in the vanilla, cinnamon and nutmeg.
4. Let cool a minimum of 30 minutes before serving with a dollop of whipped cream on top, as desired.
5. Refrigerate any leftovers.
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