Monday, May 9, 2011

Rice Pudding

''I always wanted to try out a nice rice pudding. But to be honest I never thought it would be this delicious. I adapted this recipe from DedeMeds. This pudding is very creamy tastse great.''

Serves: 4-6

2 cups raw long grain rice
4 cups non-fat milk
2 cups water
1 cup fresh cream
1 cup sugar (or to taste)
3 tbs corn starch dissolved in 3 tbs of water
1 tbs vanilla
Raisins 1/2 cup
Toppings: cinnamon, ground roasted nuts of your choice, toasted coconut, raisins

In a large pot or pan, on medium/low heat, add the rice, milk and water and cover let cook until for 45 minutes, stirring every 10 minutes until the rice has absorbed most of the of the liquid and rice is almost cooked. If necessary add more milk if the rice has dried out while cooking (depending on the rice used)
Next add the cream, sugar and vanilla, stir in well and let cook for another 10 minutes.  Next, while on low heat, stir in the dissolved corn starch and let cook for another 5 minutes.  Add the raisins. 
Let pudding sit for 5 minutes before pouring in to serving bowl .  I topped my pudding with raisins and with toasted grated coconuts. 
Let the pudding cool completely before serving. You can serve at room temperature or cold.  You can make this ahead of time and store in the refrigerator, make sure to cover with plastic wrap, keep for up to 1 week.
I prefer the pudding served cold. :) 

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