Wednesday, July 01, 2015

#3539 - Hot or Cold Rice Pudding

(by Shirley McNevich)

1 cup cooked rice
2 cups milk
1/4 cup white sugar
1 tsp. vanilla (more if you wish)
a dash of salt
1 TBSP cornstarch
1 TBSP water

Add the cooked rice, milk, white sugar, vanilla and salt to a saucepan--stir to mix. Put the saucepan over medium heat--cook/stir until boiling. Once boiling, turn heat back a bit and cook/stir 15-20 minutes or until mixture starts to thicken. In a small bowl add cornstarch and water--stir to mix. Add cornstarch mixture to rice mixture--stir quickly. If serving warm, divide mixture into serving bowls and sprinkle a little cinnamon over the top of each bowl. If you like cold rice pudding, cool the mixture to room temperature, transfer the cooled rice mixture to a glass bowl, place a piece of Saran wrap loosely over the bowl. Use your fingers to press the Saran wrap so that it is touching the top of the rice mixture everywhere. Refrigerate until cold. Carefully remove the Saran wrap and stir the rice pudding before serving in bowls with a little cinnamon sprinkled over the rice pudding. Recipe may be doubled.

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