Mom's Creamy Rice Pudding
- 1/2 cup short-grain rice (arborio or Italian-style)
- 4 cups milk (1 L)
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 1/3 cup raisins
- 1 tsp vanilla
Level of difficulty Average
Preparation time 10mins
Cooking time 50mins
Cost Average budget
In large heavy saucepan, combine rice, milk, sugar and salt. Bring just to boil, stirring often. Reduce heat to very low, add raisins, cover and simmer very gently, stirring occasionally, for 50 minutes or until rice is very tender and pudding is very creamy and thickened somewhat (it will look a little soupy while hot, but thickens a lot more as it cools, and is just right when served slightly warm or chilled). Stir in vanilla.
Remove from heat and let stand, uncovered, until just warm, stirring occasionally. (Pudding may also be served chilled.) Transfer to dessert dishes and sprinkle with cinnamon. Makes 6 servings.
The stovetop method produces a delectably creamy pudding and is very easy, requiring only an occasional stir. The small proportion of rice to milk is correct, so don't he concerned. Be sure to use short-grain rice and do not rinse it— that's the secret to the creamy consistency. Doubles well.
Baked Rice Pudding: In 4-cup (1 L) baking dish, combine 1 cup (250 mL) cooked rice, 1/3 cup (75 mL) granulated sugar, 2 beaten eggs, pinch of salt, 1/2 tsp (2 mL) vanilla and 2 cups (500 mL) hot milk. Stir in 1/3 cup (75 mL) raisins if desired. Place dish in larger pan of hot water. Bake in 325F (160C) oven for 30 minutes; stir. Sprinkle lightly with nutmeg. Bake for 30 minutes longer or until softly set. Makes 4 servings.
Extra-Easy Rice Pudding: In saucepan, combine 1 cup (250 mL) cooked rice, 1 cup (250 mL) milk, 2 tbsp (30 mL) granulated sugar, 1/4 cup (50 mL) raisins and 1 tsp (5 mL) vanilla. Cook over medium heat until very hot but not boiling, stirring occasionally. In small bowl, beat 1 egg; stir in a little of the hot pudding, then return it to saucepan, stirring quickly to mix. Remove from heat, cover and let stand until just warm, stirring occasionally (pudding thickens as it cools). Sprinkle each serving lightly with cinnamon. Makes 2 servings.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.