One of my favorite things to make in the winter is pudding. Don't get me wrong, it's great in the summer too, chilled. But there are few things better than freshly made, warm pudding after a hearty holiday meal. You may be thinking: what about pie? and I'll be the first to tell you: this takes up a lot less space, and its way easier.
Around the holidays, I usually make rice pudding. Ive noticed that many cultures have a version of this (perhaps because it is delicious?). It can be made from scratch on the stove top or baked in the oven. And you can flavor it pretty much however you want. The ingredients aren't complicated and if you have enough milk, you may find everything you need to make this in your fridge or pantry.
here's what you need:
6 cups of milk
1 cup of rice
1/2 cup of sugar
2 table spoons of butter
1/4 teaspoon salt
2 teaspoons of vanilla
1/4 teaspoon ground nutmeg and 1/4 teaspoon of cinnamon (optional)
here's what you do:
1. add your milk, rice, and salt to an appropriately sized saucepan. Over medium heat, warm the milk until tiny bubbles form around the edge of the pan, stirring frequently. Slowly integrate the sugar.
2. reduce the heat to low and let it simmer, covered for about an hour and a half. Stir it occasionally. You'll know it's done when it thickens and the rice becomes tender.
3. Stir in the vanilla. If you prefer it chilled, cover your pudding and put it in the refrigerator for a few hours. If you want it warm, let it set for 30 minutes in the refrigerator, stir in your nutmeg and enjoy.
No comments:
Post a Comment