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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Comfort food for a cold winter evening. I gave my Rice pudding a boost by making it Brulee with my torch. Ingredients:
1/3 short-grain rice |
1 1/2 cups water |
1/3 cup granulated sugar |
1 teaspoon cornstarch |
1/4 teaspoon salt |
1 1/3 cups milk |
2 tablespoons butter |
1/2 teaspoon vanilla |
2 egg yolks, beaten |
1/3 cup raisins, soaked and drained |
1/4 teaspoon nutmeg |
Directions:
1. Combine rice and water in medium saucepan; bring to a boil.
2. Reduce heat, cover and simmer 25 minutes or until the rice is very tender and most of the water is absorbed.
3. Combine sugar,cornstarch and salt.
4. Add milk and sugar mixture to rice.
5. Heat to boiling; boil 1 minute, stirring constantly.
6. Remove from heat.
7. Stir in butter and vanilla.
8. Slowly stir in about 1 cup of the hot rice mixture into beaten egg yolks.
9. Immediately pour back into saucepan; add raisins and nutmeg.
10. Cook over medium heat stirring frequently just until mixture starts to bubble; remove from heat.
11. Cover and let sit on countertop for 1 hour before serving.
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