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World's Best Rice Pudding

Type: Rice
Courses: Dessert
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlUnsalted butter
1/2 cup 80g / 2.8ozMedium or short grain white rice
4 cups 948mlMilk
1   Salt
1/2 cup 99g / 3.5ozSugar - (scant)
1 teaspoon 5mlVanilla
2/3 cup 61g / 2.2ozDried cranberries
  Variations
1/2 cup 118mlHeavy cream - or
1/2 cup 80g / 2.8ozDark brown sugar - together with
2 tablespoons 30mlButter

Recipe Instructions

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

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