Wednesday, April 11, 2012

Indian Rice Pudding

 1 1/2 cups white rice , cooked
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 1/2 cups milk , 2% or whole, do not use skim or 1%
2 egg yolks
1/2 teaspoon vanilla
¼ cup golden raisins

In large bowl, combine sugar, salt, cornstarch, raisins and nutmeg.
Add milk, egg yolks, and vanilla, using wire whisk to beat until smooth.
Add cooked rice, and pour into a 1 and 1/2 quart baking dish--you can also use a 9 x 9 square baking dish, but you'll need to decrease the cooking time by at least 15 minutes, if not more, so check carefully after the first hour.
Place baking dish into larger pan, and pour hot water into outer pan to create a 1 inch deep water bath.
Bake at 350 degrees, stirring occasionally, for 1 1/2 hours, or until pudding is creamy and milk is absorbed.

No comments:

Post a Comment