Rice pudding
Rice pudding is one of the most traditional desserts and it is easy to do even if it takes a while.
I always say that everyone does a recipe as they would like and the rice pudding is one of those recipes that besides having many different versions created controversy as to the correct way to prepare.
I rice pudding I prepare rice cooking directly in milk, there are those who first cooked rice in water and then mixed with milk. I also like wash the rice well before I cook it in milk. Some say that when washing the rice loses creaminess, I think washing rice have more options you will not stick and I can assure you that this recipe will have rice pudding very very creamy.
Portions: 6
Serving size: 1/2 cup
Ingredients
- 1 cup white rice, uncooked
- 2 cups liquid nondairy creamer
- 2 tablespoons raisins
- 1/2 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
Preparation
- Rinse rice with tap water, then drain.
- Add rice and 1 cup water to a medium saucepan. Bring to a boil, cover with a lid and cook for 10 minutes.
- Remove lid and stir in milk substitute and raisins. Cover again and boil for 10 minutes or until the rice is well cooked. (Rice will have a soupy consistency; not all the liquid will boil off.)
- When rice is done, remove from heat and stir in the sugar or Splenda sugar substitute, cinnamon and vanilla. Mix well and serve warm.
- Refrigerate leftover portions.
https://www.youtube.com/watch?v=KobvkewN46w
