Rice Pudding
*-* Tastes Amazing!!!! *-*
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Ingredients:
3/4 cup long grain white rice
352 mL water (1 ½ cups)
Heaping 1/4 teaspoon salt
940 mL whole milk (4 cups)
100 grams sugar
½ tsp vanilla
This rice pudding is great with custard! Use custard powder (follow the directions of how to make indicated on the box), or make your custard from scratch!
Directions:
Combine in a large, heavy saucepan: long grain white rice, water and salt
Bring to a simmer over medium heat, then reduce the heat to low, cover and simmer until the water has been absorbed, about 10-15 minutes.
Stir in the whole milk and the sugar.
Cook, uncovered, over medium heat for 30-40 minutes, stirring frequently, especially toward the end of cooking. The pudding is done when the rice and milk have amalgamated into a thick porridge. Do not overcook, or the pudding will be solid instead of creamy once cooled.
Remove from heat, then stir in the vanilla. Put the pudding into a bowl and cover in practice wrap. Serve warm, at room temperature, or cold.
Recipe modified from: JoyOfCooking Cookbook
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