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Homemade rice pudding recipe Biography
The top of this pudding is custard and the rice settles to the bottom…and the whole thing is amazingly yummy! We lost this recipe for almost eight years and tried about twenty-five other rice-pudding recipes, but could never get it so creamy and yummy. While working on my cookbook I went though all my recipes and books--trust me, this was no small task!—and found it! My kids went crazy!! That very night we made two recipes and—can you believe it?—we ate it all!
Enjoy!
8 cups whole milk, divided
1 cup jasmine rice (regular rice works great too)
1 cup golden raisins
½ cup butter
4 cups whole milk
8 beaten eggs
2/3 cup sugar
1 tablespoon vanilla
1 teaspoon salt
Ground cinnamon, nutmeg, or allspice
Fresh whipped cream or half-and-half
Fresh raspberry's in a sugar sauce
In a four-quart heavy sauce pan bring 4 cups of milk, rice, and raisins to a full boil, then quickly reduce heat. Cover and cook over very low heat until rice is tender, stirring several times. (Watch carefully to prevent boil-overs.)
When rice is fully cooked—approximately 15 minutes—remove from heat and stir in butter until melted. Meanwhile, in a large bowl combine remaining 4 cups milk, eggs, sugar, vanilla, and salt, and gradually stir into the cooked rice mixture. Pour into a well-greased 3-quart baking dish. Bake uncovered at 325 for 30 minutes. Stir and sprinkle with cinnamon, nutmeg or allspice (I generally use two of the three). Return to oven and bake another 25 minutes, until edges are set. The center will still be “wiggly.” Let sit 10 minutes. Serve with fresh whipped cream or half-and-half and a raspberry sugar sauce.
Okay ladies (and gents, too) today I am sharing with you the most frugal dessert recipe you will ever find. Not to mention, it is delicious. We do our budget monthly, and it seems like almost every month by the last week I am completely out of money and we are eating out of the pantry. When this happens, sometimes on the weekend or date night or whatever, I will try to make a treat to liven up the party! I love this recipe because I can almost guarantee that I will always have everything I need on hand, and the whole family loves it (even Nora)! So without further ado, my frugal dessert secret weapon…
Easy Homemade Rice Pudding Recipe:
2 cups cooked white rice
2 cups milk
3 tablespoons butter
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Dump all of your ingredients into a sauce pan and mix together over medium low heat. Bring to a soft boil and stir constantly (to prevent burning). Cook for fifteen to twenty minutes, or until mixture is thickened. Let rice pudding cool a bit before serving. It is great served warm or cold. Right after we make it, we eat some warm. Then, the next day, we eat the leftovers strait from the fridge!
Doesn’t get easier or more budget friendly than that, right?
Enjoy!
8 cups whole milk, divided
1 cup jasmine rice (regular rice works great too)
1 cup golden raisins
½ cup butter
4 cups whole milk
8 beaten eggs
2/3 cup sugar
1 tablespoon vanilla
1 teaspoon salt
Ground cinnamon, nutmeg, or allspice
Fresh whipped cream or half-and-half
Fresh raspberry's in a sugar sauce
In a four-quart heavy sauce pan bring 4 cups of milk, rice, and raisins to a full boil, then quickly reduce heat. Cover and cook over very low heat until rice is tender, stirring several times. (Watch carefully to prevent boil-overs.)
When rice is fully cooked—approximately 15 minutes—remove from heat and stir in butter until melted. Meanwhile, in a large bowl combine remaining 4 cups milk, eggs, sugar, vanilla, and salt, and gradually stir into the cooked rice mixture. Pour into a well-greased 3-quart baking dish. Bake uncovered at 325 for 30 minutes. Stir and sprinkle with cinnamon, nutmeg or allspice (I generally use two of the three). Return to oven and bake another 25 minutes, until edges are set. The center will still be “wiggly.” Let sit 10 minutes. Serve with fresh whipped cream or half-and-half and a raspberry sugar sauce.
Okay ladies (and gents, too) today I am sharing with you the most frugal dessert recipe you will ever find. Not to mention, it is delicious. We do our budget monthly, and it seems like almost every month by the last week I am completely out of money and we are eating out of the pantry. When this happens, sometimes on the weekend or date night or whatever, I will try to make a treat to liven up the party! I love this recipe because I can almost guarantee that I will always have everything I need on hand, and the whole family loves it (even Nora)! So without further ado, my frugal dessert secret weapon…
Easy Homemade Rice Pudding Recipe:
2 cups cooked white rice
2 cups milk
3 tablespoons butter
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Dump all of your ingredients into a sauce pan and mix together over medium low heat. Bring to a soft boil and stir constantly (to prevent burning). Cook for fifteen to twenty minutes, or until mixture is thickened. Let rice pudding cool a bit before serving. It is great served warm or cold. Right after we make it, we eat some warm. Then, the next day, we eat the leftovers strait from the fridge!
Doesn’t get easier or more budget friendly than that, right?
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Homemade Rice Pudding Recipe Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Homemade Rice Pudding Recipe Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Homemade Rice Pudding Recipe Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Homemade Rice Pudding Recipe Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Homemade Rice Pudding Recipe Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
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