I thought it couldn’t be done. At least that’s what I’ve been told as a young adult but now I’m thinking a lot depends on what recipe is being used.
This recipe I adapted from a foodie that was posted on the Martha Stewart web site.
It really turned out delicious and very creamy too.
Enjoy!
****NOTE: the first step took much longer than recipe says.
***In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.**45 minutes for me.
Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.
Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom.
Adapted Martha Stewart
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