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Rice Pudding 14

Rice Pudding 14 is a desserts recipe made with Water, Milk, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1 1/2 cup
• 4 cup
• 3/4 cup
• 1 tbsp

Method (preview)

1. 1

   Put the rice in a large pot with the water.

2. 2

   Bring to boil and simmer, covered, for about 6 minutes, or until the water is absorbed, watching and stirring so that the rice does not dry up and stick to the bottom of the pan.

3. 3

   Add the milk, bring to the boil, and simmer on very low heat for 30-45 minutes, or until the rice is very soft and the milk almost absorbed (there should be some liquid left), stirring occasionally so that the rice does not stick.

4. 4

   Stir in the sugar and one of the following flavorings and cook for a few minutes longer.

5. 5

   Serve hot or cold, accompanied if you like with fruit compote.

6. 6

   For a Judeo-Spanish version, flavor with a vanilla bean at the start of the cooking, or with a few drops of vanilla extract towards the end, and serve sprinkled with cinnamon. (Some people also add the zest of 1/2 lemon).

7. 7

   For a baked version, pour into an oven dish and let it cool, then pour over the top 1 beaten egg mixed with 1/2 cup (125 mL) milk.

8. 8

   Bake in a 425oF (220oC) oven for 20 minutes, or until a brown crust forms.