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Fay Stout | all galleries >> Galleries >> My Recipe Box > Rice Pudding
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Rice Pudding

3/4 c. RICE (long grain or basmati)
3/4 c. SUGAR
3 EGG YOLKS, beaten
1/4 tsp. SALT

Rinse the inside of a heavy saucepan with water and do not dry. Add milk and bring to a boil on the top of the stove. Add rice and bring to a boil again and then simmer for 45-55 minutes (uncovered), until rice is very tender. Be sure to stir occasionally. You may see a skin form. Do not remove it... just stir it in.

With a whisk, beat the egg yolks and then add the sugar, salt and heavy cream and mix together.

Add some of the hot rice/milk mixture to the eggs and then return egg mixture to the pan and bring to a boil while constantly stirring. Remove from heat and add the vanilla. If you like raisins in your rice pudding, you may add some now.

Pour into heat-proof bowl and sprinkle generously with cinnamon. May be eaten warm (my preference in the winter) or serve chilled.

Canon EOS 40D
1/25s f/8.0 at 60.0mm iso1600 full exif

other sizes: small medium large auto
Tess 07-Dec-2013 01:01
I made this today and this is the ultimate rice pudding. This is very delicious the creaminess will just melt in your mouth. I added a little chopped pistachios on mine, I got the idea from a Mediterranean restaurant. Thanks you Lala for this.
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