Rice Pudding

Ingredients:

1/2 cup Basmati rice

2 1/2 cups milk

1/4 cup evaporated milk

1 tbsp half/half

1/3 cup brown sugar

1 tbsp honey

2 tsp vanilla extract

1/8 tsp almond extract

2 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp  ground cardamom

Directions:

Rinse rice before combining with 2 1/2 cups of milk in medium pot.  Leave pot uncovered, and simmer over low heat, stirring occasionally to prevent milk from scorching.  Simmer about 25 min until rice is soft but still slightly chewy.  In a separate bowl, whisk together evaporated milk, half & half, and almond and vanilla extracts.  Slowly add to rice mixture, and stir.  Allow to simmer for another few minutes until thickened (do not overcook or allow rice to become too soft or “mushy”)  Remove from heat–add brown sugar and honey while still warm.  Stir in cinnamon and nutmeg, and sprinkle with extra if desired.  Serve warm or cold (if serving cold, refrigerate for a few hours before serving, until pudding is somewhat firm)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s