Tuesday, 22 January 2013

Rice Pudding

Brrrrrrr.....A freezing cold day-20C with the wind chill!!!!  Makes me think of warming up with some comfort food like a nice bowl of chili - and for dessert: some creamy rice pudding.

Anita and I both love this rice pudding recipe.  I've been making it for years.  It can be served either hot or cold-I love it both ways.

Rice Pudding
  • 1/2 cup short-grain rice (I use Arborio)
  • 1 cup boiling water
  • 1/3 cup granulated sugar
  • 1 tsp. cornstarch
  • pinch of salt
  • 5 cups milk
  • pinch of nutmeg
  • 1/4 cup raisins
  • 1 tsp. vanilla
  • 1 tbsp. or less cinnamon for sprinkling
  1. Combine rice with boiling water in a large, heavy saucepan.  Cover.  Bring to a boil, reduce heat, and simmer gently for 15 minutes, or until water is absorbed.
  2. Combine sugar with cornstarch and salt.  Whisk in 1 cup milk.  Stir until smooth.
  3. Add sugar mixture and remaining milk to rice.  Combine well.  Add nutmeg and raisins.  Stirring, bring to a boil.
  4. Cover, reduce heat to barest simmer and cook for 1 to 1-1/2 hours, or until mixture is very creamy.  Stir occasionally.
  5. Stir in vanilla.  Transfer pudding to serving bowl and sprinkle with cinnamon.  Serve hot or cold.

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