Something Delicious

ruffryder · 12-05-2012, 08:49 PM

a comfort food. I love rice pudding!

From Texas Recipes

Rice Pudding

Ingredients:
2 1/2 cups (600 ml) of whole milk
1/3 cup (66 grams) of uncooked short grain white rice

Pinch of salt
1 egg
1/4 cup (50 grams) dark brown sugar
1 teaspoon of vanilla extract
1/4 teaspoon of cinnamon
1/3 cup (40 grams) raisins (optional)

Directions:
In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Yield: Serves 3-4.

12-05-2012, 08:49 PM	#11
ruffryder Senior Member How Do You Identify?: FTM Preferred Pronoun?: guy ones Relationship Status: ... Join Date: May 2011 Location: chillin' in FL Posts: 3,690 My Photo Gallery Thanks: 21,951 Thanked 9,678 Times in 2,875 Posts Rep Power: 21474853	a comfort food. I love rice pudding! From Texas Recipes Rice Pudding Ingredients: 2 1/2 cups (600 ml) of whole milk 1/3 cup (66 grams) of uncooked short grain white rice Pinch of salt 1 egg 1/4 cup (50 grams) dark brown sugar 1 teaspoon of vanilla extract 1/4 teaspoon of cinnamon 1/3 cup (40 grams) raisins (optional) Directions: In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate. Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon. Serve warm or cold. Yield: Serves 3-4.