Old Fashioned Rice Pudding

23 March 2020 Bookmark • 0

Old school Rice Pudding …old skool comfort meals at it’s fine! This recipe got here from flavor of home, the recipe site that makes it their business to offer you high-quality recipes every day of the year each time you want them. One time, I did a search on taste of domestic and got here throughout this recipe for old-fashioned Rice Pudding. I checked the recipe out, after which when I examine the evaluations.

Allow’s speak about cooking it at the range first. The milk, long grain rice, sugar and salt are mixed in a huge sauce pan and cooked over medium to low warmth, stirring continuously until it boils. It’s going to take an excellent 10 minutes for the mixture to come as much as a boil. Don’t turn the warmth on top of things up the technique, there’s a motive it has to return as much as a boil slowly. You’ll note there’s no eggs or flour in the recipe to thicken the pudding. The thickener comes from rice starch. Cooking the pudding slowly produces it.

Old Fashioned Rice Pudding

After the combination has boiled, it’s placed in a buttered 1 half of qt baking dish and baked. It’s baked included with foil for forty five mins, stirring each 15 mins. on every occasion I took the foil off to stir I may want to see that the rice become plumping up and the pudding become getting thicker. at the end of the forty five mins, my pudding become creamy and the rice smooth. I determined to add the raisins and vanilla to the pudding and eliminate it from the oven. It didn’t want that extra 15 minutes more, it turned into best.

Old fashioned Rice Pudding is scrumptious served heat or chilled. I had a few from the refrigerator with a little milk stirred in and it changed into first-rate! home made goodness from our residence to yours, experience!

INGREDIENTS:

3 1/2 cups milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 Teaspoon Salt
1/2 cup raisins
1 Teaspoon Vanilla
Ground Cinnamon optional, for garnish

INSTRUCTIONS:

1. Combine the milk, sugar, rice and salt in a large saucepan. Over medium to low heat, cook the mixture while stirring constantly until it starts to boil. Resist the urge to turn the heat up to make it boil faster. It needs to come up to a slow boil.
2. After the mixture has come to a boil, pour it into a buttered 1 1/2 quart baking dish. Cover it with foil and place into your pre-heated 325 degree oven. Bake for 45 minutes, stirring every 15 minutes. At the end of 45 minutes, add the raisins and vanilla. Bake another 15 minutes until the rice is tender. Sprinkle with cinnamon, serve warm or chilled.