RECIPE: Creamy Rice Puddin

18 years ago

I fixed Kung Pao Chicken and rice for dinner tonite and while I had the rice out, decided to make some rice pudding for dessert tomorrow. This is the recipe I used:

2 1/2c water

1/2c uncooked long grain rice

1 (3") cinnamon stick or 1/4 tps ground cinnamon

2 (1/4") pieces lemon peel

dash of salt

1 (14 oz) can Eagle Brand milk

additional ground cinnamon

In med. saucepan combine water, rice, cinnamon, lemon peel and salt. Let stand for 30 minutes.

Bring mixture to a boil, stirring occasionally. Add Eagle Brand and mix well. Return to a boil. Stir

Reduce heat to medium. Cook uncovered, stirring frequently 20-25 minutes or until liquid is absorbed to top of rice.

Cool. (Pudding thickens as it cools.) Remove cinnamon stick and lemon peel. Sprinkle with additional cinnamon. Serve warm of chilled. Refrigerate leftovers. (If there are any!) Very good.

Source:Holiday Magic in Minutes

RL`

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Comments (4)

ginger_st_thomas
18 years ago
Rice pudding's one of my favorites especially if it doesn't have raisins to pick out. This one sounds really rich & good. I'm going to make it this week.
woodie
18 years ago
Rice pudding is a favorite of mine too - I also prefer it without raisins! Thanks, this sounds rich and good.

My cousin always makes rice pudding for Easter and I missed going there this year - guess I'm inspired to make this too!
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CA Kate z9
18 years ago
I also love rice pudding. This recipe is different so I'll give it a try. Thanks for sharing.
carolync1
18 years ago
This sounds a lot like the Arroz con Leche that our Mexican friends make so well.

I like raisins in rice pudding, but for those who don't, the next time you have leftover rice, mix in some flaked coconut and add enough of a baked custard recipe (with no spices, only vanilla) to just cover the rice. You can add a little extra sugar to sweeten the rice as well as the custard. Bake in a baking dish (relatively flat or deep, doesn't matter) as you would a baked custard. It's quite different from the creamy recipe above.

Traditionalists can use rice and raisins with nutmeg instead of coconut. In this case, make enough custard to leave a layer of plain custard over the rice layer. I can't eat the coconut kind anymore because I'm allergic to the sulfites in flaked coconut.

RECIPE: Creamy Rice Puddin

Comments (4)

ginger_st_thomas

woodie

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