Servings: 4-6
Ingredients:
2 cups uncooked short or medium grain rice, cooked
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1/4 cup water
1/2 teaspoon ground cinnamon
1/2 cup raisins (optional)
2 teaspoons vanilla extract
Garnish: (optional)
Sliced or slivered almonds
Ground cinnamon or ground nutmeg
Whipped Cream or non-dairy whipped topping
Cherry Sauce* (see note below)
Instructions:
In large saucepan, combine condensed milk, egg yolks, water and cinnamon. Over medium heat, cook and stir until mixture thickens slightly, 10 to 15 minutes. Remove from heat; add cooked rice, raisins (raisins are optional), and vanilla. Let cool at room temperature and then chill thoroughly in refrigerator (for at least 2 - 3 hours). Sprinkle with ground cinnamon or ground nutmeg, sliced or slivered almonds, and whipped cream, if desired. Serve with cherry sauce. Refrigerate leftovers.
*Note: If you want to serve the rice pudding with a cherry sauce, canned cherry pie filling is easy and tastes delicious with the pudding. Spoon sauce over tops of individual servings of pudding, or place cherry sauce in a pretty bowl with a serving spoon and let your guests serve themselves.
Tips
Remember to use short or medium grain rice for a "creamier" texture.
As the pudding chills, it will thicken. After a few hours in the refrigerator it will be quite thick, and probably no longer loose enough to be called "creamy." Just before serving, stir in as much as 2/3 cup whole milk, (or half and half, or cream). Serve chilled. (If eating only a portion of the pudding at a time, divide it before stirring in the additional milk or cream.)
Serve in decorative dessert cups or bowls for a little bit fancier look for serving dinner guests.
Makes 4-6 servings.
Photograph taken by Diana Baker Woodall© 2002
Date: October 1, 2002