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Tuesday, November 30, 2010

Rice Pudding

I find it amazing that you can make such a luscious treat with skim milk and very little sugar. I took advantage of an oversupply of skim milk and a cool day to use the oven.

1 cup arborio rice
8 cups milk
1/2 cup sugar
4 Tablespoons butter (lessen if desired)
1 teaspoon salt
1 cup currants ( I was out of raisins)
1 teaspoon vanilla
1 tablespoon cinnamon sugar mixture.

Boil the rice for 10 minutes in a saucepan of water. Drain the rice.
In a large enamel baking dish, combine rice with milk, sugar, butter and salt. Simmer uncovered until rice absorbs the milk. Watch attentively for any sticking and stir throughout.

Add currants, vanilla and stir until mixed in. Sprinkle cinnamon sugar generously over the top and allow to continue cooking in a 350 F. oven to allow currants to soften and cinnamon-sugar to caramelize.

Cool and eat.

Note: I had always cooked this entirely in the oven, but I got a good result today with stovetop cooking.

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