slow cooking rice pudding with a twist
(1 rating)
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THIS WAS GIVEN TO ME BY ONE OF MY FAVORITE COUSINS WHO LOVED TO COOK. SHE, IN TURN, GOT IT FROM AN ELDERLY ITALIAN MAN WHO WAS A COOK. HENCE, THE FOLLOWING RECIPE WITH ONE ADDITION OF MY OWN. I WORKED IN A RESTAURANT FOR YEARS AND THIS WAS JUST THE RIGHT TOUCH. HOPE YOU ENJOY. YOU CAN CUT DOWN THE RECIPE SINCE THIS IS FOR A LARGE GATHERING. MY FAMILY AND I USE IT FOR EVERY SPECIAL OCCASION.
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(1 rating)
yield
serving(s)
prep time
5 Min
cook time
1 Hr 15 Min
Ingredients For slow cooking rice pudding with a twist
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c2 cups long grain rice w/pinch of salt
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gal1 gallon of whole milk
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c1-1/2 cups sugar
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lg4 large eggs
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Tbsp1 tblsp butter
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tsp1 tsp vanilla extract
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Tbsp1 tsp almond extract
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pt1/2 pint of vanilla ice cream
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dashcinnamon, ground
How To Make slow cooking rice pudding with a twist
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1IN A LARGE, HEAVY SAUCE POT, PUT 2 CUPS OF RICE, ADD 3 QUARTS OF THE MILK AND A PINCH OF SALT. STIR, PUT FLAME ON MEDIUM AND COOK FOR ABOUT 40 MINUTES. YOU MUST CONTINUALLY STIR THE MIXTURE UNTIL IT STARTS TO THICKEN AND APPEARS CREAMY.
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2IN A BLENDER, ADD THE REMAINING QUART OF MILK, THE 4 EGGS, SUGAR AND EXTRACTS. BLEND THOROUGHLY AND SLOWLY ADD TO THE RICE MIXTURE. AGAIN, CONTINUE STIRRING (ABOUT 20 MINUTES MORE) UNTIL IT IS THICK AND CREAMY ONCE AGAIN. AS IT BEGINS TO COOL DOWN, ADD THE VANILLA ICE CREAM TO THE POT. LET IT MELT AND THEN JUST STIR ONCE.
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3POUR MIXTURE INTO A LARGE,DEEP THROW-A-WAY PAN (1/2 CHAFING DISH SIZE); SPRINKLE WITH CINNAMON AND YOU ARE GOOD TO GO
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4JUST A LITTLE NOTE, YOU CAN CUT THIS IN 1/2 AND IT CUTS DOWN THE TIME AND THE RESULTS ARE PERFECT. YOU CAN EVEN REDUCE THE RICE AND SUGAR, IF YOU DESIRE, AND USE ANY ICE CREAM YOU PREFER. HAPPY EATING
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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