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20.1.12

RICE PUDDING


Rice pudding is best when soft and creamy. Arborio rice and whole milk make the best and creamiest rice pudding. Keep in mind that Arborio rice can absorb up to twice as much liquid than other types of rice. The pudding should have liquid consistency; it thickens considerably as it cools.

3 cups whole milk
1/2 cup Arborio rice
1/8 tsp salt
1/4 cup granulated sugar
2 Tbsp pure vanilla extract
sprinkle of nutmeg
2 Tbsp butter
1/4 cup golden raisins
1/2 cup whipping cream

• In a heavy bottomed saucepan, combine the milk, rice, and salt.
• Place over high heat and bring to a boil.
• Reduce the heat to medium-low and simmer until the rice is tender.
• Add more milk if needed.
• Stir the milk mixture often to prevent the rice from sticking to the bottom of the pan.
• When the rice is tender remove from heat, add the sugar, the vanilla extract and the ground nutmeg.
• Return to heat and cook until the rice pudding thickens.
• Remove from heat; stir in the butter and add the raisins.
• Spoon the pudding into serving dishes, cover with plastic wrap and chill.
• Serve rice pudding with sweetened whipped cream.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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