How to make creamy rice pudding

Rice pudding is a delicious everyday family treat that can also be served up with elegance at a party when served in fancy dessert cups or bowls!

Remember to use either short or medium grain rice for a “creamier” texture.

Serving: Makes 4-6 servings

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)

METHOD:

1. In large saucepan, combine condensed milk, egg yolks, water and cinnamon.
2. Over medium heat, cook and stir until mixture thickens slightly, 10 to 15 minutes.
3. Remove from heat; add cooked rice, raisins (raisins are optional), and vanilla.
4. Let cool at room temperature and then chill thoroughly in refrigerator (for at least 2 – 3 hours).
5. Sprinkle with ground cinnamon or ground nutmeg, sliced or slivered almonds, and whipped cream, if desired.
6. 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.

Note:

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.

Source: Dianadesserts

BUON MANGIATA!