Recipe by Twylla
"Serve it warm or cold. You can use cinnamon in place of the nutmeg, if you like."
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uncooked short-grain white rice
We really enjoy this pudding! The last time I made it I suddenly had to leave the house, so I put it in a 250* oven for the remainder of the cooking time and it came out just as good. Sometimes I use cardamom instead of nutmeg or cinnamon.
I followed the directions, but did not use a double boiler. The receipe turned out fine in exactly the time specified. The result was good, but not remarkable. A fine standard rice pudding.
Absolutely delicious. Either cinnamon or nutmeg is great. Added extra spice. Didn't have a double boiler used ordinary pot on very low fire. Stirred often.
I recently made this and thought it tasted really good. I made it with skim milk and had a problem with it not thickening. Some corn starch and water mixed together then added in did the trick.
This is a great recipe. I do not have a double broiler, so I add the sugar at the end with the vanilla. This prevents scorching when using a regular saucepan.
This recipe was very easy and I like the fact that I did'nt have to use any eggs. I change the recipes around a little to makr it less fattening, I used brown rice and I used fat free can milk with a little fat free half/half and it came out very good
I have loved this recipe for years. I finally found it again after my husband requested it. This is such a delicious version, and for our friends who have an egg allergy, this is perfect for dessert in a martini glass, served with a cinnamon stick and an orange wedge (or an orange wheel if you know what that is).
If you don't have a large-enough double boiler, do it over a low/med flame and stir every 2-4 minutes; more toward the end, as it thickens you'll need to prevent it from sticking to your pot. Also, if you don't have a DB, use a heavy-bottomed (not the pressed aluminum) pan. This is to ensure that your pudding comes out, instead of burning in a ring on the bottm of your pan.
I do give this a 5 for ease, flavor and not heating up my house in the summer. :)
Rice pudding is a hit with my husband anytime and this recipe was very good. I reduced the sugar just a tad....1/2C. less 1T. It was just sweet enough this way. I always use whole milk. Using skim or even 2% does reduce the creaminess. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Pudding V
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 45
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