It's been awhile since I have added a recipe, but I had a craving for rice pudding last night, and decided to try and make it. I had made it before, but it wasn't as creamy as I would have liked, and it was quite the mess last time, since it had to bake in the oven.
This time, I found an easier recipe, and it worked just fine...I got what I wanted!!
Creamy Rice Pudding
Ingredients:
3/4 cup uncooked rice
1 1/2 cups of water
1 1/2 cups of milk (original called for 2 cups, divided, but I replaced 1/2 cup with half & half cream)
1/2 cup of half & half cream (10% MF)
1/3 cup of sugar
1/ teaspoon of salt
1 egg, beaten
2/3 cup of raisins (original recipe called for golden, I used regular)
1 tablespoon of butter (I used Becel...)
1/2 teaspoon vanilla extract
Directions:
1. In a medium saucepan, bring water to a boil. Add rice, salt (to allow the rice to accept flavours later on) and stir. Reduce heat, cover and simmer until done.
2. In another saucepan, combine the cooked rice above, with milk and sugar. Cook over medium heat until thick and creamy. Stir in remaining ingredients - cream, beaten egg, vanilla, and raisins. Cook for a few more minutes, stirring constantly. Remove from heat, stir in butter.
3. Serve warm, or portion, and put in fridge. Garnish with cinnamon if you like, before serving.
I was impressed with this batch...needless to say, it was good warm or cold. Enjoy!!
