Guest guest Posted September 29, 2009 Report Share Posted September 29, 2009 Creamy Spiced Rice Pudding 4 cups skim milk 3 cups cooked white or brown rice 2 eggs 2 tablespoons cornstarch 1/4 cup light or dark brown sugar, firmly packed 1-1/2 teaspoons cinnamon 1 teaspoon cardamom 2 teaspoons vanilla In a large nonstick saucepan, bring the milk and rice to a boil, stirring as needed. Reduce the heat and simmer, uncovered, stirring as needed, until thickened, about 5 minutes. In a small bowl, lightly beat the eggs. Add the cornstarch and 1/3 cup water; stir until smooth. Add to the rice mixture and cook, stirring constantly, until the mixture thickens, 2 to 3 minutes. Remove from the heat and stir in the sugar, cinnamon, cardamom and vanilla; cool slightly. Serve warm or refrigerate, covered, until chilled, at least 3 hours. Serves 8. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2009 Report Share Posted September 30, 2009 I just made kheer (Indian Rice pudding) for the first time today. It is in the refrigerator getting chilled for tonight's dessert. It's almost time for my husband to get home and thus far I really don't have a dinner plan. Maybe quesidillas - Mexican and Indian together? The other night I combined leftover Chinese and leftover Indian plus a tofu meal I fixed. It was a one plate hodgepodge but was one of the most delicious meals we've ever had. I have no left overs tonight. Jerri http://justjera.wordpress.com/ , Myrtle Killian <myrtleskies wrote: > > > Creamy Spiced Rice Pudding > > 4 cups skim milk > 3 cups cooked white or brown rice > 2 eggs > 2 tablespoons cornstarch > 1/4 cup light or dark brown sugar, firmly packed > 1-1/2 teaspoons cinnamon > 1 teaspoon cardamom > > 2 teaspoons vanilla > > In a large nonstick saucepan, bring the milk and rice to a boil, stirring > as needed. Reduce the heat and simmer, uncovered, stirring as needed, until > thickened, about 5 minutes. > In a small bowl, lightly beat the eggs. Add the cornstarch and 1/3 cup > water; stir until smooth. Add to the rice mixture and cook, stirring constantly, > until the mixture thickens, 2 to 3 minutes. > Remove from the heat and stir in the sugar, cinnamon, cardamom and vanilla; cool > slightly. Serve warm or refrigerate, covered, until chilled, at least 3 > hours. > Serves 8. > > > > > Quote Link to comment Share on other sites More sharing options...
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