Sunday, February 06, 2005

Rice Pudding Recipe

Rice Pudding
2 1/2 cups whole milk
1/3 cup long grain white rice
1/4 Teaspoon salt
1/4 cup sugar
2 Teaspoons pure vanilla extract
1/4 Teaspoon ground cinnamon
1/4 cup currants or raisins
whipped cream (optional)
In a medium heavy bottomed saucepan combine the milk, rice and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium to medium-low and simmer until the rice is tender or about twenty-five minutes. Stir the milk mixture frequently using a heatproof spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender remove from the heat and add the sugar, vanilla, and cinnamon. Return to heat and cook until the rice pudding thickens, about five to ten minutes. Remove from heat and add the currants or raisins. Spoon the pudding into your serving bowls and cover with plastic wrap. Refrigerate for one to two hours before serving. If desired, garnish with whipped cream.

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