Creamy Cinnamon Rice Pudding Recipes
Ingredients
-
3 quarts milk
-
2 tablespoons ground cinnamon
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1/4 cup butter
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2 cups white sugar
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1 cup heavy cream
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4 eggs
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1 cup uncooked white rice
Directions
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Combine the milk, cinnamon, butter, and rice in a
large pot. Bring to a boil, then reduce heat to low, and simmer for 30
minutes, or until rice is tender. Gradually stir in the sugar.
-
In a medium bowl, whisk together the heavy cream and
eggs until smooth. Gradually whisk in about a cup of the hot milk
mixture, or enough to raise the temperature to just above body
temperature. Gradually stir the warmed egg mixture into the pot. This
will keep you from having scrambled egg in your pudding!
-
Simmer the pudding over low heat for about 10
minutes, stirring constantly until thickened. Pour into a baking dish or
bowl, and allow to cool for 10 to 15 minutes before refrigerating.
Refrigerate for at least 2 hours before serving.
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