A rice pudding recipe.
With the holidays coming up, what is better than a big bowl of rice pudding for you and your family. This is my families favourite and I am sure this creamy sweet dessert will be yours too.
Ingredients
½ cups Arborio rice
¼ cup white sugar
¼ cup brown sugar
4 cups whole milk
2 egg yolks
1 tablespoon vanilla extract
1 pinch of salt
1 teaspoon of cinnamon
Directions
- Heat the 4 cups of milk to a boil, keep a close eye on it so it does not boil over and out of the pot
- Once boiled add the rice and mix until it comes back to a boil then allow it to simmer for about 25-30 minutes while stirring every few minutes to ensure rice is not sticking to the bottom*
- In a separate bowl mix together the remaining ingredients and once they are mixed set them to the side. Remember to be keeping an eye and mixing the boiling rice during this time
- Continue allowing the rice to simmer past the 30 minutes, but at the point keep a closer watch on it and test the rice every few minutes to see its desired tenderness, once the rice has a soft finish remove from heat
- Grab a large spoon, measuring cup, or ladle and take the milk mixture slowly and add it to the egg mixture one spoon at a time while mixing the egg mixture, try not to get much rice in it, once you have about 1.5-2 cups of the milk mixture with the egg mixture and you have mixed them together, pour and mix it into the rice mixture
- Place onto medium low heat while stirring, it should come to a light boil and be obviously thick, if it is still milky allow it to stay on the heat until it reaches thickness. Note it is not going to be perfectly thick, it will thicken more in the fridge.
- Pour it into a glass container and allow it to cool on its own for a few minutes then place in fridge
- Top it with cinnamon and once it has sat in the fridge for about 5 hours it is good to serve.
*a film of milk may form at the top, do not pick it out, simply stir it back in
I hope this dessert is enjoyed! It is one of my favourites and you cannot go wrong with a nice bowl of rice pudding on a fall or winter afternoon, it is the perfect dish. I sometimes add raisins to it, in which I suggest you add to the bottom of the bowl or container you are going to allow the pudding to cool in before you add the pudding after it is finished cooking. I prefer to make this the evening before the day it is supposed to be served because it has all night to cool in the fridge. The longer it gets to cool the better, typically overnight is the perfect amount of time. That dash of cinnamon on top ads the perfect combination of flavours you are sure to love and be encouraged to remake this lovely dessert. As for toppings, like I said many people add raisins, I have also seen people eat the putting with jam on top, some may add ice cream, coconut, or even chocolate chips – feel free to make it your own, customize the dish with your own toppings and added ingredients to ensure ever
About the Creator
Make Your Own Pasta
I recently bought a pasta attachment for my Kitchen Aid mixer and I have never enjoyed cooking so much. It might seem simple and silly--dried pasta in the store is fairly inexpensive and its a labor of love to mix up the dough and cut it into whatever type of pasta you're craving, but it truly has been so much fun. When I first began making my own pasta I mixed the dough by hand as most of the websites recommend (and rather, insist upon) but I've recently turned toward mixing the dough in my mixer and man-oh-man is that a time saver (and a muscle saver too). I just put the mixer on the first setting and let it slowly combine all the ingredients. I usually mix for ten minutes total or so, adding a little bit of water here and there if I think the ingredients aren't combining after a reasonable amount of time. It's super slick! I figure I'm using my mixer anyway with the pasta attachment, so there really isn't much of a reason not to use it for the dough creation process as well. Call me a cheater, whatever. I can handle it.
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