Thursday, March 24, 2011

Rice Pudding

1 quart milk
1/2 cup plus 2 T uncooked long grain white rice
pinch of salt
1/2 cup plus 1 T sugar
2 egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/4 cup raisins
1/2 cup heavy cream
2 T dark rum

Preparing the rice pudding:
In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the rice is done, stir the raisins and the sugar and egg mixture into the rice pot. fCook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Spoon the mixture into six 4-ounce custard cups and refrigerate for 1 hour. Serve chilled.

Serves 6


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