OLD FASHIONED CREAMY RICE PUDDING WITH RAISINS - THE LEMON ...
This thick and creamy old fashioned rice pudding is the same recipe that your Grandma used to make with warm cinnamon and plump raisins.
Provided by Liz DellaCroce
Categories Dessert
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Add milk to a large saucepot and whisk in cinnamon, salt and sugar until thoroughly combined. Bring milk to a gentle boil over medium heat, whisking occasionally. Keep a close eye being careful not to scorch the milk.
- Meanwhile, place rice in a mesh strainer and rinse until water comes out clear - about 2 minutes.
- When the milk comes to a boil, add rice then simmer on low for 20-25 minutes until liquid is mostly absorbed.
- Using a fork, mix cornstarch with a few tablespoons of cold water then add to the pot. Continue cooking the pudding until the mixture begins to thicken - about 1-2 minutes.
- Stir in raisins then remove from the heat. Divide pudding evenly between 6 small ramekins or dessert dishes. Serve warm, at room temperature or refrigerate until cold.
Nutrition Facts : Calories 247 kcal, CarbohydrateContent 42.4 g, ProteinContent 7.5 g, FatContent 5.3 g, SaturatedFatContent 3.3 g, CholesterolContent 23 mg, SodiumContent 279 mg, FiberContent 0.9 g, SugarContent 19.1 g, UnsaturatedFatContent 2 g, ServingSize 1 serving
OLD FASHIONED CREAMY RICE PUDDING WITH RAISINS - THE LE…
This thick and creamy old fashioned rice pudding is the same recipe that your Grandma used to make with warm cinnamon and plump raisins.
Provided by Liz DellaCroce
Categories Dessert
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Add milk to a large saucepot and whisk in cinnamon, salt and sugar until thoroughly combined. Bring milk to a gentle boil over medium heat, whisking occasionally. Keep a close eye being careful not to scorch the milk.
- Meanwhile, place rice in a mesh strainer and rinse until water comes out clear - about 2 minutes.
- When the milk comes to a boil, add rice then simmer on low for 20-25 minutes until liquid is mostly absorbed.
- Using a fork, mix cornstarch with a few tablespoons of cold water then add to the pot. Continue cooking the pudding until the mixture begins to thicken - about 1-2 minutes.
- Stir in raisins then remove from the heat. Divide pudding evenly between 6 small ramekins or dessert dishes. Serve warm, at room temperature or refrigerate until cold.
Nutrition Facts : Calories 247 kcal, CarbohydrateContent 42.4 g, ProteinContent 7.5 g, FatContent 5.3 g, SaturatedFatContent 3.3 g, CholesterolContent 23 mg, SodiumContent 279 mg, FiberContent 0.9 g, SugarContent 19.1 g, UnsaturatedFatContent 2 g, ServingSize 1 serving
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