Creamy Stovetop Rice Pudding Recipe

Creamy Stovetop Rice Pudding Recipe – Mine was a mixed marriage. I’m a fan of a warm oven rice pudding, like the kind served at Jewish dairy restaurants of his youth. theHubby cold plate rice pudding fan, the kind sold in those little 4-packs in the supermarket. creamy rice pudding jamie oliver

Creamy Stovetop Rice Pudding

Creamy Stovetop Rice Pudding Recipe

Can be written to this marriage?

… Because they can tolerate cold rice pudding. And keep in the oven type stuff. : D

As the house is cold milk with rice is better than the store bought stuff. And don’t take that much longer if you factor in the grammar a particular member to ride in the supermarket shopping for other things that go into the basket, pressing it down the aisle, to communicate with the twelve to face there, after getting on line for this person who waits until it is completely washed away while accosting the cashier in each item that she thinks he is being overcharged, before finally search in your wallet credit card at the bottom of the bag Mary Poppins. creamy rice pudding in slow cooker

Some dear readers, you may be scratching your head over 5/8 Cup of sugar. For me 3/4 Cup makes the pudding a bit too sweet, while it’s pasty… 1/2 5/8 Cup sweet silky fine

Creamy Stovetop Rice Pudding
Yield: 6 servings

5/8 cup granulated sugar
2 Tbl. unbleached flour
1/4 teaspoon table salt
1 (12 oz.) can evaporated milk, whole or low-fat
1/2 cup water
1 cup cooked rice, cold or at room temperature
1 whole egg, lightly beaten
1/2 tsp. vanilla extract
ground cinnamon (for garnish)
whipped cream (for garnish)

Whisk together sugar, flour and salt in a 1-1/2 or 2-quart sauce pan.  Slowly pour in milk and water, whisking constantly to prevent lumps.  Place over medium heat; stir constantly (to prevent scorching) until mixture comes to a boil.

Reduce heat to medium-low; allow to simmer for 2 minutes (to cook out the floury taste), stirring frequently. Add rice; return mixture to a simmer; continue to simmer for another 2 minutes, stirring frequently.

Drizzle a half cup of the rice mixture into beaten egg, stirring constantly (this is called tempering the eggs: gently heating to prevent it from curdling during the next step). Whisk the now-tempered egg mixture back into the saucepan; continuing to stir frequently for 2 more minutes in order to completely cook the egg. The pudding will not seem firm enough, but don’t be tempted to cook it longer; it will thicken up as it cools.

Remove from heat; stir in vanilla. Cool for 15 minutes before transferring to a covered container.  Refrigerate until completely chilled before serving.

Spoon into 6 small dessert bowls. Garnish with a little ground cinnamon and/or whipped cream, if desired, just before serving.

Thankyou for visiting this website, if you’ve tried this at home, comment below.

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