LOCATION: Recipes >> Desserts Pudding >> Rice Pudding 48
|
 |
|
Rice Pudding 48
|
|
|
|
WORLD'S BEST RICE PUDDING
2 tablespoons unsalted butter
1/2 cup medium or short grain white rice
4 cups milk
Pinch salt
1/2 cup sugar
1 teaspoon vanilla
2/3 cup dried cranberries
Preheat oven to 300 degrees. Heat butter in a 4 quart saucepan.
When frothy add rice and cook for a minute. Slowly add milk, pinch
salt, sugar, vanilla, cranberries and bring to under a boil. Transfer
to a 9 inch square baking pan and set in oven. Bake uncovered for
1 1/2 hours stirring every 15 minutes, then bake without stirring
for 30 minutes. Stir in cranberries, stir and bake for another half
hour (for a total of 2 1/2 hours).
Variations:
Add 1/2 cup cream in the last half hour of baking.
If you want a crusty topping, take 1/2 cup dark brown sugar mix
with 2 tablespoons butter, reduce sugar to 1/4 cup. Once out of
oven, crumble brown sugar and butter mix, over rice pudding and
run the pudding under the broiler until melted and bubbly.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
