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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a very good recipe and very creamy. Ingredients:
1/2 cup short-grain rice |
1 cup boiling water |
1/3 cup sugar |
1 teaspoon cornstarch |
1 pinch salt |
4 cups milk |
1 cup 18% table cream |
nutmeg |
1/2 cup raisins |
2 egg yolks |
1 teaspoon vanilla extract |
2 tablespoons butter |
1 tablespoon cinnamon |
Directions:
1. Combine rice with boiling water in a medium-sized saucepan.
2. Cover.
3. Simmer gently 15 minutes or until water is absorbed.
4. Combine sugar with cornstarch and salt.
5. Whisk in 1 cup milk.
6. Stir until smooth.
7. Add sugar mixture along with remaining milk and cream to the saucepan with the rice.
8. Combine well.
9. Add nutmeg and raisins.
10. Stirring steadily, bring to a slow boil.
11. Cover, reduce heat to barest simmer, stir occasionally.
12. Cook 1 to 1 1/2 hours or until mixture is no longer liquidy but very creamy.
13. Beat egg yolks.
14. Remove pudding from heat.
15. Whisk a little of the pudding into the yolks.
16. Add yolk mixture to rest of pudding.
17. Cook 1 minute.
18. Remove from heat again.
19. Stir in vanilla and butter.
20. Transfer to a serving bowl and sprinkle top with cinnamon.
21. Serve hot or cold.
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