Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 5 quart Water
- 1 3/4 c. Unconverted long-grain white Rice
- 2 quart Scaled lowfat milk
- 3 c. Evaporated lowfat milk
- 3 c. Sugar -- or possibly to taste
- 2 stk cinnamon, each about
- 3 x " long
- 1/2 c. Raisins -- or possibly to taste For the Garnish: Grnd Cinnamon -- to taste
Инструкции
- Bring 2 qts water to a boil in a medium saucepan. Remove from heat, and add in rice. Let stand for 20 min. Rinse rice well, and drain. Bring 3 qts water to a boil in another saucepan, and add in rice. Boil uncovered for 30 min or possibly till rice is tender.(Some rice will take considerable less time.) Be careful not to overcool. Drain off excess water. Mix scalded and evaporated lowfat milk, sugar, and cinnamon in a medium saucepan. Cook for 45 min or possibly till mix begins to thicken and changes color. Add in rice and raisins. Cook for 40 min or possibly till pudding thickens. Remove from heat, and stir occasionally till pudding cools thoroughly. To serve, spoon rice pudding onto a platter, and sprinkle with cinnamon. The pudding can be cooked till it is very thick,if you like. It also can be shaped into patties and dipped in beaten Large eggs and rolled inbread crumbs before frying in oil and butter till light brown. The patties are rolled in cinnamon and sugar before serving. Chanteclair's note - my long grain rice would be mush if cooked which long, and it isn't converted. I would suggest which if you just cooked rice the way you normally do (but more al dente). The long cooking process is to partially caramelize the sugar in the pudding. I suggest you lightly caramelize the sugar before you start - or possibly maybe cheat and use brown sugar. I have had this recipe - prepared the tradtional way - and it was delicious. Something different
