Rice Pudding, Very Basic

26.01.2012
Using only milk and rice, Chef Remy shows how to make the most basic method for Rice Pudding. You have asked for this, so here it is. Get this great dessert made quickly and with very few ingredients. INGREDIENTS: 4 cups whole milk -- ¾ cup Valencia rice -- ½ cup sugar -- 1 cinnamon stick -- 1 strip lime zest -- 1 ½ tsp. vanilla extract -- 1/8 tsp. salt -- ground cinnamon or nutmeg -- ½ cup raisins (optional). METHOD: In a heavy 1-quart saucepot, add the milk, rice, sugar, salt, cinnamon stick, and lime zest. Cook and stir over medium heat until the milk comes to a slow boil. Turn the heat down to very low and cover the pot. This should simmer for about an hour and you should stir occasionally while it begins to thicken and the rice is cooked very tender. Stir in the vanilla. An added touch, if desired, is to soak the raisins first in two tablespoons of hot water and two tablespoons of rum. Drain the raisins and add them to the rice pudding. Rice pudding may be served warm or chilled. Sprinkle with nutmeg or cinnamon.

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