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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
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In my quest for Rice Pudding Nirvana, this brings me close to paradise! The recipe is from the Cooking Light 1993 Recipe Annual. Ingredients:
4 cups skim milk, plus |
1 tablespoon skim milk, divided |
3/4 cup sugar |
1/2 cup short-grain rice, uncooked |
1 tablespoon cornstarch |
2 eggs, lightly beaten |
1 1/2 cups drained and chopped canned pears |
1 1/2 teaspoons vanilla extract |
1 tablespoon brown sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350 deg F.
2. Spray a 2-quart baking dish with cooking spray and set aside.
3. Combine 4 cups milk, sugar and rice in a large saucepan; bring to a boil.
4. Cover, reduce heat and simmer for 15 minutes, stirring occasionally.
5. Combine cornstarch and remaining 1 tablespoon milk.
6. Add to rice mixture, stirring constantly.
7. Bring to a boil; cook one minute.
8. Remove from heat.
9. Gradually stir about 1/4 of the rice mixture into the beaten eggs; add back to the remaining rice mixture, stirring constantly.
10. Stir in pears and vanilla.
11. Pour mixture into prepared baking dish.
12. Combine brown sugar and cinnamon and sprinkle over rice mixture.
13. Bake at 350 deg F for 45 minutes or until pudding is set and top has a light crust.
14. Refrigerate leftovers.
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