Rice Pudding Recipe

Rice Pudding Recipe
 
Author: 
Nutrition Information
  • Serves: 5
  • Calories: 111
  • Fat: 1.6 g
  • Saturated fat: 1 g
  • Carbohydrates: 21 g
  • Sugar: 0 g
  • Sodium: 109 mg
  • Fiber: 0.1 g
  • Protein: 3.3 g
  • Cholesterol: 6 mg
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Created mainly from rice and dairy products, rice pudding is an excellent dessert which is made all across the world. Rice pudding has numerous types; it can be made with chocolate, nutmeg, nuts and fruits such as blueberries, bananas and pineapple. Rice pudding only requires a few ingredients and it is extremely easy to prepare.
Ingredients
  • Milk - 6 cups
  • Medium grain rice - 2 cups
  • Sugar - ½ cup
  • Butter - 2 table spoon
  • Salt - ¼ table spoon
  • Vanilla extract - 2 table spoon
  • Heavy whipping cream - 1 cup
  • Milk - as required
  • Ground nutmeg - ¼ table spoon
Instructions
  1. Before doing anything else you will need to make sure that you have all the ingredients required to prepare rice pudding at home - if you begin making it, and realise halfway through that you do not have all the required ingredients, the pudding will be ruined, as you cannot let it stand or leave it unattended.
  2. Add 1 cup of medium-grain rice, 6 cups of milk, ½ cup of sugar, 2 tablespoons of butter and ¼ table spoons of salt to a pot. Place the pot on an oven burner over medium heat.
  3. Mix the ingredients frequently until pockets start developing around the edge.
  4. Next, cover the sauce pan with the lid and reduce the heat to low.
  5. Let the mixture cook for one hour or until the rice is very smooth.
  6. Continue stirring to ensure thorough mixing.
  7. Pour in 2 tablespoons of vanilla flavour while mixing, once the rice is soft.
  8. Turn the heat off, pour the mixture into a bowl, and let the bowl sit until the pudding cools down and reaches room temperature.
  9. Make the rice pudding frothy by beating the suggested amount of dairy cream until it achieves a thick and stiff consistency.
  10. Use a rubber spatula to fold the cream into the pudding.
  11. Refrigerate the pudding for a short while.
  12. Then, take the rice pudding out into pudding cups, and serve.

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