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Monday, February 10, 2014

rice pud


Rice pudding. Oh, so yum. This is one of the easiest recipes you can follow for a creamy, homemade rice pudding, not that it's all that difficult to make at the worst of times.

You need:

4 Tbs butter
1 c arborio rice -- the type used to make risotto -- very starchy makes very creamy
4 1/2 c milk -- anything but 1%
(for dairy-free, canned coconut milk works best)
1/2 c brown sugar
large saucepan with lid
heat


Melt the butter in your pan.
Add the rice and cook over medium heat until the rice absorbs all the butter.
Pour in your milk and sugar.
Bring to a simmer, keeping an eye on it and stirring as needed, and just before the milk starts to rise out of the pan reduce the heat and pop the lid on.



Now, either carry on with the stovetop or use the oven.

Stovetop -- lid on, keep rice at just under a simmer, where it is just barely bubbling in the center, for about an hour. Stir every 10-15 mins. Pudding is done when the rice is fully cooked and the texture is to your liking.

Oven -- either use an oven safe pan to begin with and leave the rice in it, lid on, or transfer to a preheated casserole pot with lid. Dutch oven style pots do nicely for this. Bake covered at 325 F for 45 mins to 1 hour, until rice is fully cooked and the texture is to your liking.

Serve warm or chilled, with a drizzle of thick cream poured over the top and a healthy dollop of homemade strawberry jam.

Makes enough to serve 4 rugby players.


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