Thursday, October 25, 2012

Rice Pudding

You'll Need:
  • 4 c. milk
  • 7 tbsp uncooked rice (long grain)
  • 1 strip fresh lemon peel, (1” by 3”)
  • 1/3 c. sugar
  • 2 tsp. vanilla
  • ½ c. cream
  • 1 strip fresh orange peel, (1”x3”)
  • Pinch of cinnamon
First
Mix milk, rice, and peels in large saucepan.
Bring to a boil.
Then
Reduce heat and simmer 25 minutes, stirring often, until mixture starts to thicken and starts to stick to bottom of pan. Reduce heat to very low and cook 5 to 10 minutes more.
Add the sugar and stir 2 to 3 minutes until dissolved.
Finally
Cool slightly before stirring in vanilla. Cover and refrigerate 2 hours.
Stir in heavy cream. Top with cinnamon.



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