RICE PUDDING
Ingredients:
6 cups of whole milk
2/3 cup of Carolina long grain rice (soak in warm water for one hour and drain)
1 stick of butter
2 cans of evaporated milk
1/2 teaspoon salt
Directions:
Place whole milk, evaporated milk, drained rice, butter and salt in a heavy pot/dutch oven. Slowly bring rice mixture to a simmer. Cook until rice is very tender - about 45 minutes or more, stirring often so rice does not stick to the bottom of the pot.
In a separate bowl while rice mixture is cooking, mix the below ingredients and set aside until rice is cooked:
1 egg
2/3 cup of sugar
2 teaspoons vanilla
1 1/2 cups of whole milk
3. Once rice is cooked, turn heat off and take small ladles of the hot rice mixture and temper this into the bowl of egg, milk, sugar and vanilla mixture until warm. Transfer this back to the pot and cook the pudding on medium heat stirring the side and bottom constantly for about 20 to 30 minutes or until the pudding thickens (you will see the rice rise a bit when stirring). Pour into pan and let cool. Stir the pudding occasionally as it cools especially if you see a film forming. Pudding will thicken as it cools. DO NOT REFRIGERATE UNTIL COOL.
4. Before serving, sprinkle with cinnamon and serve with whipped cream.
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