Thursday, April 7, 2011

easy and creamy rice pudding

i have been on such a rice pudding kick lately, well that and jello salads! i grew up on the dry and sometimes not so tasty baked rice puddings, but really love the cold, creamy ones made on the stove top. this one is perfect. it is simple, quick, hints of cinnamon and nutmeg, not too sweet and chockful of raisins and dried cranberries.

 let me tell you how to make it.

beth's rice pudding

in a large saucepan, bring a cup and a half of water to a boil. add in 3/4 cup of long grain white rice. simmer covered for about 20 minutes. now add two cups of half and half, two cups of one percent milk and a half cup of sugar. once the sugar has dissolved, taste it and see if you want it a tad sweeter. if so, i would add it in a tablespoon at a time to get it where you like it. now let this cook for about forty minutes, over medium heat, stirring often. it will get thick almost like porridge. don't let it get too thick or when it cools, it will be a solid mass. now, the last ten minutes or so of cooking i add in a good shake of cinnamon, a few grates of fresh nutmeg, a big pinch of sale, a huge splash of good vanilla extract and about a quarter cup each  raisins and dried cranberries. you could do all of this, just some or none. i have even had rice pudding with pineapple tidbits folded in. i would that once it cooled. okay, take it off the heat when done, cool just for a few minutes, transfer to a bowl and cover the top with plastic wrap. place it directly on the pudding touching it.  this will prevent a skim as it cools. plunk in the refrigerator for several hours and then devour. it is great warmed slightly with some butter or ice cold topped with whipped cream!

enjoy! i know i am.

1 comment:

Barbara Bakes said...

Great idea to add dried cranberries. I'm sure my family would love this!