Wednesday, December 16, 2015

#3707 - Danish Rice Pudding

(by Shirley McNevich)

1 cup Carolina white rice (long grain)--do NOT use Minute Rice
1/2 cup water
4 1/4 cups whole milk
1 tsp. salt
4 TBSP white sugar
1 TBSP cinnamon
butter (optional)

In a bowl add white sugar and cinnamon--stir to mix, then set aside. In a large saucepan add the water, rice and salt--stir to mix. Bring mixture to a boil over medium heat (while stirring). Once boiling, cook/stir for 2 minutes. Slowly add all of the milk while stirring. Once all milk has been added, bring to a boil again. Once boiling, turn heat back so mixture is lightly boiling. Tilt a lid on top of the saucepan and cook 30-35 minutes (stirring every 2-3 minutes so the bottom doesn't burn). Mixture should be nice and thick (if not, cook longer). Serve warm in bowls. Add a pat of butter on top of each serving, and sprinkle the cinnamon sugar mixture over the top. If you don't like it hot, you can cool to room temperature before serving, or you can place the mixture into a glass container and refrigerate it until cold. No matter which temperature you serve it at, make sure to sprinkle the cinnamon sugar mixture over the top before serving.

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