Friday, March 13, 2009

Rice Pudding


2 cups whipping cream
2 cups milk
2 cups cook medium grain rice (It's a great way to use leftover rice)
1 cup granulated sugar
1/4 tsp. salt
1 egg
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
Plus your favorite add in (Raisins, Cinnamon & sugar, Nutmeg, Raspberries, Coconut etc.)

Pour 1 c. whipping cream & 2 cups milk as well as the cooked rice, sugar, & salt in pot. Stir at medium heat with a wooden spoon constantly until the mixture thickens (It will take a while..about 44-55 minutes). After the mixture has thickened turn off the heat.
In a separate bowl add egg that has been whipped with a fork and acclimated to room temperature. Slowly add a Tablespoon at a time of the thickened pudding to the whipped egg while whisking to bring the egg to the pudding temperature. Add the egg to the pudding and fully incorporate. Then add the final cup of cream, the vanilla, & your favorite topping to the mixture (we especially like raisins with cinnamon, and nutmeg.)
Transfer the pudding into a large bowl. Cover pudding immediately with plastic wrap to prevent a skin from forming. Serve warm or cold.

We love rice pudding. We think this is the most naughty and fattening rice pudding recipe out there, but I must say...well worth the extra pounds!


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