Recipe: Rice Pudding

Monday, October 25th, 2010

Retired Raisin by Amy CrookLike all of my other recipes, this one is adapted from somewhere else, but I’ve been making it for so long I have no idea where anymore.

3 c. cooked rice (I use jasmine rice because that’s what I use for everything, heh)
3 c. milk
2/3 c. sugar (I find raw sugar gives it a richer flavor)
1/2 tsp. cinnamon, ginger and cardamon
dash nutmeg & cloves
1/2 c. raisins (if you add more than this, add more milk to compensate)
Milk Sugar Butter by Amy Crook2 Tbl. butter
1 tsp. vanilla

Combine everything but the vanilla in a good-sized saucepan and cook on medium heat for ~25 minutes, or until it’s just starting to thicken, definitely thinner than you want for serving. Stir occasionally, and keep watch once it starts to simmer to prevent boilovers and messy stoves, not to mention scorched milk.

Remove from heat, add vanilla, let cool. Eat hot or cold, though I prefer it warm. It’ll completely solidify in the fridge, just stir in some milk if you want to thin it out for eating later.

Rice Pudding by Amy Crook

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2 Responses to “Recipe: Rice Pudding”

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  1. Mmmmm! I LOVE rice pudding! (I need dessert dishes like the one you drew.)

    My husband makes Kheer – Risotto Style. It’s quite good, actually, but doesn’t hit my comfort food jones like your recipe.

    • Amy says:

      Oh, I love kheer, too, but I can never get it quite right (mine’s always too sweet). Though my real Indian dessert weakness is gulab jamun. Yum yum!

      Thanks!