Dreamy Creamy Rice PuddingPosted: October 20, 2013
Hello lovely readers! Sorry for being MIA for the last two weeks. They’ve been busy ones!
The other day, Justin went to the store and returned with a jug of eggnog. That’s right, Eggnog. In October. (Oh boy…) The day before, I had bought him some half and half for his coffee, along with a 4 L jug of milk. Then the week took hold. Needless to say, it’s been busy, and we both promptly forgot about our purchases. When I peeked into the fridge on Saturday before doing my groceries, the expiry dates screamed at me from within. I have 1 day to demolish a total of 8 cups of dairy products. In my work life, I’ve come across any day magic: a fantastic website that outlines recipes that use real cream. Now, instead of being that consumer that just dumps all of the dairy they can’t eat before it goes bad, I decided to ambitiously use it all. That’s right. I narrowed it down to 2 tantalizing recipes (stay tuned for a “clean-out-your-fridge quiche” recipe). Here’s my new favourite recipe for rice pudding… *drool*
Once it hit a simmer, turn it to low and add a cover, and let simmer until the rice is tender and delicious!The recipe called for short grain rice, but I only had Jasmine rice (my all-time favourite). The only difference between their recipe and mine was that mine took a little longer to cook. Nothing to it.
You will need:
In heavy saucepan, bring milk, cream, eggnog, rice, sugar, and cinnamon to simmer over medium heat, stirring often.
Reduce heat to low; cover and simmer, stirring occasionally, for about 45 min, or until rice is very tender. Stir in vanilla extract. Serve warm or cold.