Abuela's Rice Pudding. Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins. Variants are used for either desserts or dinners. This is a very flavorful Basmati rice pudding made with coconut milk, raisins, cardamom, and toasted almonds and pistachios.
That is, it evokes feelings of nostalgia, it is simple to. A warm and delicious Baked Rice Pudding recipe make with cooked rice, cinnamon, and raisins. This simple old fashioned recipe is easy to make and uses ingredients you may already have on hand! You can have Abuela's Rice Pudding using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Abuela's Rice Pudding
- Prepare 1 1/2 cup of water.
- It’s 3/4 cup of uncooked white rice.
- Prepare 2 cup of milk, divided.
- Prepare 1/3 cup of white sugar.
- You need 1/4 tsp of salt, optional.
- It’s 1 of egg, beaten.
- You need 2/3 cup of raisens.
- It’s 1 tbsp of butter.
- Prepare 1/2 tsp of vanilla extract.
How can I thin rice pudding? Rice puddings tend to thicken as they cool. To thin when reheating, stir in a tablespoon or two of milk. Can I keep cooked rice in the freezer?
Abuela's Rice Pudding step by step
- Bring 1.5 cups of water to boil, stir rice into boiling water..
- Reduce heat to low, cover & simmer for 20 minutes or until rice is tender..
- In another saucepan, add 1.5 cups of cooked rice & 1.5 cups milk, sugar & salt. Cook over medium heat until thick & creamy for about 15-20 minutes. Stir in remaining 0.5 cup of milk, beaten eggs, & raisins. Cook for 2 more minutes, stirring constantly. Remove from heat, stir in butter & vanilla..
- *Optional* Sprinkle cinnamon or nutmeg on top..
Rice Pudding with Strawberry SauceReceitas Da Felicidade! Rice Pudding with Cinnamon MeringueO Meu Tempero. Rice Pudding meets all the criteria of a comfort food. That is, it evokes feelings of nostalgia, it is simple to make, uses the most basic of ingredients (milk, rice, and sugar). I began making rice pudding with our son's babysitter, a Frenchwoman named Marie-Cécile, who cooked au pif, meaning she followed her instincts and would riff on just about everything she made.