Sunday, June 14, 2009

Creamy Rice Pudding Recipe! Mmmmmm......

This recipe was trialed TODAY and OMG, OMG totally awesome! I looooove rice pudding and used to live on rice pudding in the summer in LA - they had great choices of rice pudding in the LA mega supermarkets... In New Zealand, they don't seem to be very popular as the only ones I could find were canned rice pudding. Yuck~! And they taste as bad as they sound, too.
Anyhoo, homemade ones are far superior to any of the supermarket puddings so here's the recipe I tried out today!

***This recipe is from***
  • 140g uncooked white rice
  • 475ml (2 Cups) of milk
  • 65g white sugar
  • 2g (about 1/2 tsp) of salt
  • 1 egg, beaten
  • (optional) 110g golden raisins
  • 15g (about 1 Tbsp) of butter
  • about 1/2 Tbsp of vanilla extract
  1. In a medium saucepan, bring 1 1/2 cups of water to boil. Add rice and stir. When the water boils let it boil for a couple of minutes than reduce heat. Cover and simmer for 20 minutes occasionally stirring so the rice doesn't stick too much to the pot. (You can cook the rice in a rice cooker if you have it. But make sure it is freshly cooked rice.)
  2. In a new saucepan, combine the cooked rice, 1 1/2 cup of milk, sugar and salt. Cook over medium heat until thick and creamy, constantly stirring so the rice doesn't stick. This should take about 15-20 minutes.
  3. Stir in the remaining milk and beaten egg and raisins(optional). Cook for 2 more minutes, stirring constantly.
  4. Remove from heat and stir in butter and vanilla.
  5. Serve warm or chilled.
*Substitutes for low calorie pudding: Skim milk instead of whole milk (the taste quality does go down quite a bit); Splenda instead of sugar (you'd have to use 1/3 of the amount); margarine instead of butter or eliminate butter entirely

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