Catholic Info
Traditional Catholic Faith => Health and Nutrition => Topic started by: Matthew on May 27, 2012, 11:46:44 PM
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CathInfo Rice Pudding
Part I: Cooking the Rice
Cook 2/3 white rice, and 1/3 brown (the light yellow, non-white kind...not wild rice or long grain) rice together, per the usual directions
(1 part rice to 1 part water)
Use regular bags of rice; the kind you can get cheap/bulk.
To make 4 cups cooked rice (the amount you need for 1 batch):
1 1/3 cups white rice
2/3 cup brown rice
2 cups water
Part II: Making Rice Pudding
Ingredients:
4 cups cooked white/brown rice (2:1 ratio)
3 cups milk (2% or whole)
1/2 cup white sugar
3/4 cup raisins
1 1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
Directions:
Cook rice, and set aside.
In a clean saucepan (glass works well), heat milk to near boiling. Add cooked rice and stir over medium heat, near constantly, until thick and creamy. When pudding is almost the right consistency, add raisins. (If pudding refuses to thicken, add a bit more cooked rice.) Cook 15 to 20 minutes total. When rice pudding is the correct consistency, remove from heat. NOTE: Pudding does NOT thicken any more once you take it off the heat. Add sugar, vanilla, cinnamon and nutmeg. Mix well.
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I'm eating the results as I type this...delicious!
I figured I'd docuŠ¼ent the recipe tonight, so I could make it again later with little variation. Plus I could share it with others!
I managed to re-create what I made 4 weeks ago pretty well.
I suppose if I call it "CathInfo Rice Pudding" we'll have to add some kind of nuts to the mix -- I'll leave that up to you guys. I prefer mine with no nuts.
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CathInfo Rice Pudding
Part I: Cooking the Rice
Cook 2/3 white rice, and 1/3 brown (the light yellow, non-white kind...not wild rice or long grain) rice together, per the usual directions
(1 part rice to 1 part water)
Use regular bags of rice; the kind you can get cheap/bulk.
To make 4 cups cooked rice (the amount you need for 1 batch):
1 1/3 cups white rice
2/3 cup brown rice
2 cups water
Part II: Making Rice Pudding
Ingredients:
4 cups cooked white/brown rice (2:1 ratio)
3 cups milk (2% or whole)
1/2 cup white sugar
3/4 cup raisins
1 1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
Directions:
Cook rice, and set aside.
In a clean saucepan (glass works well), heat milk to near boiling. Add cooked rice and stir over medium heat, near constantly, until thick and creamy. When pudding is almost the right consistency, add raisins. (If pudding refuses to thicken, add a bit more cooked rice.) Cook 15 to 20 minutes total. When rice pudding is the correct consistency, remove from heat. NOTE: Pudding does NOT thicken any more once you take it off the heat. Add sugar, vanilla, cinnamon and nutmeg. Mix well.
:chef: