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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I created this recipe, because I don't exactly like plain rice pudding. It does use the oven and the stovetop. You will love the creamy, starchy and sweet consistency! Ingredients:
1/2 cup uncooked long grain rice |
1/4 cup of softned butter |
1 cup of room temp water |
1 teaspoon of real cinnamon |
1/4 teaspoon of jamacian allspice |
1/8 teaspoon of salt |
1/8 teaspoon of white pepper |
1 teaspoon of real vanilla extract |
1 box of carmel variety/jello flan mix |
1/3 cup of sugar |
1 cup of skim milk |
1 cup of heavy whipping cream |
Directions:
1. Heat up small saucepan and add 1 tablespoon of butter.
2. Heat butter (don't let butter get brown) and add rice. Geletanize rice in butter. Add cinnamon, allspice, salt, and white pepper.
3. Continue to sweat for 2 minutes without browning over med-low heat.
4. Add water and put lid on pan. Simmer for 2 more minutes. Remove from stovetop. Put into a 350 degree oven for 20 minutes.
5. Remove from oven and let sit with lid on for 5 minutes.
6. Remove lid and fluff rice with fork. Transfer to a small, wide bowl an put in refrigerator while making the rest of the ingredients.
7. Take same saucepan (with rice residue washed out) and add skim milk and heavy cream. Add sugar and remaining butter. Stir. Heat until almost boiling, but do not boil.
8. Add flan mix and stir. Continue with a rapid simmer and add rice.
9. Cover on a low simmer for 8 minutes. Remove from heat, stir, and let cool.
10. Pour carmel topping from flan mix into a mold of your choice. Add the cooled mixture. Let refrigerate for at least 3 hours.
11. Turn mold upside down onto desired serving plate. This is so addicting and something so different!
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