Posted on | July 26, 2010 | 1 Comment
The rice pudding I’ve always had is a bit different from Peruvian style rice pudding. Although the flavorings and ingredients are basically the same, there are two main differences – American style adds egg, and leaves out the condensed milk. Also, there are two main types of American style rice pudding, stove-top or baked. My recipe is for stove-top.
- 1-1/2 cups cooked white rice
- 2 cups milk, divided
- 1/3 cup white sugar
- 1/4 teaspoon salt (if you put salt in the rice when you cooked it, skip this)
- 1 egg, beaten
- 2/3 cup raisins
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
1) In a bowl, mix the egg and 1/2 cup of milk. Hold aside for later.
2) In a saucepan, combine the rice, the remaining 1-1/2 cups of milk, salt and the sugar.
3) Cook over medium heat for about 20 minutes, stirring frequently to prevent sticking or burning. You want this to become very creamy.
4) Put a spoonful or two of the pudding mix into the egg mixture, to bring it to temperature. Then add the egg mixture all back into the pudding mixture. (This prevents the egg from ‘scrambling’ when you mix it into the pudding)
5) Add the butter and raisins (leave the raisins out if you don’t like them). Cook for another couple of minutes, until it’s all thick and creamy.
Serve with a sprinkle of cinnamon on top.
- If you’re making rice particularly for pudding, cook it with extra water to make it creamy – 3/4 cup rice with at 1 to 1-1/2 cups of water. Or, cook the rice in milk for even more flavor.
- You can add a cinnamon stick at the beginning of the cooking process for more cinnamon goodness.
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