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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is the best rice pudding I've ever tasted. Number of servings is a guesstimate, I find it is difficult to stop eating once you've had a taste . Ingredients:
170 ml short-grain rice ( dessert rice, if you can find it) |
700 ml milk |
170 ml water |
85 ml heavy cream |
35 g butter |
1 1/3 tablespoons powdered sugar |
1 pinch ground cinnamon |
1/2 teaspoon salt |
3 drops vanilla extract |
Directions:
1. Melt half the butter in a large saucepan.
2. Add the rice and water, and boil on high heat for 10 minutes or so until the water has evaporated.
3. Turn down the heat.
4. Add milk and cinnamon and cook for 40 minutes, stirring occasionally to prevent sticking.
5. Rice should now be tender.
6. Add cream, salt, sugar and vanilla extract, and stir well.
7. Stir in the remainder of the butter, and when this has melted, serve immediately.
8. Can also be served chilled from the refrigerator.
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