Wednesday, January 02, 2013

Creamy No-Bake Rice Pudding

I mentioned this rice pudding some time ago as one of the recipes I was teaching my students to make. I demo'd it twice, once with my English Club ladies and again with a group of upper elementary students. The women loved it; the kids thought rice-as-dessert was weird, but those who tried it were (mostly) won over. It's a simple recipe, whether you start with 10NT worth of bai fan from your local take-out or use leftover rice from home.

Creamy No-Bake Rice Pudding

Combine in a heavy saucepan
1 1/2 cups cooked white rice
1 1/2 cups milk
1/3 cup sugar
1/4 teaspoon salt
and cook over medium heat until most of the milk is absorbed and the rice is creamy.

In a bowl whisk together
1 egg, beaten
1/2 cup milk
2/3 cup raisins
1/2 teaspoon vanilla extract 
1/4 teaspoon grated or ground nutmeg
and add to the rice mixture, stirring well. Reduce heat and cook about 5 minutes more, until thick, pudding-like and fabulous.

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