World's Best Rice Pudding Recipe - Cooking Index
2 tablespoons | 30ml | Unsalted butter |
1/2 cup | 80g / 2.8oz | Medium or short grain white rice |
4 cups | 948ml | Milk |
1 | Salt | |
1/2 cup | 99g / 3.5oz | Sugar - (scant) |
1 teaspoon | 5ml | Vanilla |
2/3 cup | 61g / 2.2oz | Dried cranberries |
Variations | ||
1/2 cup | 118ml | Heavy cream - or |
1/2 cup | 80g / 2.8oz | Dark brown sugar - together with |
2 tablespoons | 30ml | Butter |
Preheat oven to 300 degrees.
Heat butter in a 4-quart saucepan. When frothy add rice and cook for a minute. Slowly add milk, pinch salt, sugar, vanilla, cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in oven. Bake uncovered for 1 1/2 hours stirring every 15 minutes. Then bake undisturbed for 30 minutes. Then stir and bake for another half hour (for a total of 2 1/2 hours).
This recipe yields 6 servings
Variations: You can add heavy cream in the last half hour of baking. Or if you want a crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter over rice pudding and run the pudding under the broiler until melted and bubbly.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6673 broadcast 04-25-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.