Thursday, February 16, 2006
Rice Pudding
Tried this tonight. Had more cooked rice than I knew what to do with. It was quickly eaten up!
Creamy Rice Pudding
Submitted by: Erica G.
Taken from All Recipes.com
"This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice."
Original recipe yield: 4 servings.
Prep Time:
25 Minutes
Cook Time:
20 Minutes
Ready In:
45 Minutes
Servings:
4 (change)
INGREDIENTS:
* 3/4 cup uncooked white rice
* 2 cups milk, divided
* 1/3 cup white sugar
* 1/4 teaspoon salt
* 1 egg, beaten
* 2/3 cup golden raisins
* 1 tablespoon butter
* 1/2 teaspoon vanilla extract
DIRECTIONS:
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
Creamy Rice Pudding
Submitted by: Erica G.
Taken from All Recipes.com
"This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice."
Original recipe yield: 4 servings.
Prep Time:
25 Minutes
Cook Time:
20 Minutes
Ready In:
45 Minutes
Servings:
4 (change)
INGREDIENTS:
* 3/4 cup uncooked white rice
* 2 cups milk, divided
* 1/3 cup white sugar
* 1/4 teaspoon salt
* 1 egg, beaten
* 2/3 cup golden raisins
* 1 tablespoon butter
* 1/2 teaspoon vanilla extract
DIRECTIONS:
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
