Friday, January 24, 2014

Rice Pudding


Rice Pudding, as simple as it is, can still be made a number of different ways. My mom called it "Rice with Milk" and basically cooked rice in milk. We sprinkled some sugar on it and it was good. I started making my version of rice pudding by using left over cooked rice and mixing it with a light vanilla custard.

Ingredients:
  • 3 cups cooked (non sticky) rice (cook 1 cup in 2 cups water with 3/4 tsp salt)
  • 2 cups milk, divided
  • 4 Tbsp flour
  • 4 Tbsp sugar
  • 2 egg yolks
  • 1 tsp vanilla
Method:
  1. In a saucepan, heat 1 1/2 cups milk on medium heat.
  2. In the meantime (in a small bowl) mix flour, sugar and 1/4 c milk, blend egg yolks in well, then add vanilla and the final 1/4 cup milk.
  3. When milk in pot shows tiny bubbles on the edge, pour in egg mixture, stirring all the time,  vigorously once it begins to thicken, until it is smooth and bubbly.
  4. Stir in cooked rice and pour into serving dishes. Serve warm or cold with a cinnamon/sugar mix, raspberry sauce or plain.

PS Make it gluten free by substituting the four Tbsp flour with three Tbsp cornstarch.

8 comments:

  1. My MIL used to make the best rice pudding but never gave me a recipe. I know what I will be making this weekend. I miss her and her pudding.
    Jan

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  2. I make rice pudding with almond milk since I am allergic to milk. that works well, but it does change the taste slightly. It is just a different taste.

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  3. Made this for supper and its delish!

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  4. Oh, yum! Just need some milk and I will be making this.

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  5. I'm making this today but will add raisins as my Mum used to. Gladys Loewen, coconut milk would be a delicious dairy free option as well.

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  6. Wow…I like this very much. I am thinking to add brown sugar or palm sugar, and try to use coconut milk. This is really a yummy dessert… :)

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  7. Sounds delicious and easy to make.

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