Rice Pudding

Rice Pudding
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (8-ounce) carton low-fat sour cream
  • ¼ teaspoon salt
  • 2 tablespoons butter or stick margarine
  • 1 cup sugar
  • 1 ½ cups uncooked long-grain rice
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • + 4 more ingredients
    • Ground cinnamon (optional)
    • 8 cups 2% reduced-fat milk
    • ½ cup golden raisins
    • ¼ cup amaretto (almond-flavored liqueur) or 1/4 cup water and 1/2 teaspoon almond extract

Combine first 3 ingredients in a heavy Dutch oven; bring to a simmer over medium-high heat (about 15 minutes). Stir in rice and salt; reduce heat to medium, and cook 45 minutes or until rice is tender. Stir occasionally, about every 5 to 10 minutes initially, and then as pudding begins to thicken...

View full recipe at My Recipes

Comments

Variations on Rice Pudding

  • Rice Pudding
    • 2 cups cooked Arborio rice or other short-grain rice
    • 1/3 cup sugar
    • 1/4 cup nonfat dry milk
    • 2 large eggs, beaten
    • 1 teaspoon ground cinnamon
    • +3 other ingredients
  • Rice Pudding
    • 6 saffron threads
    • 1 tablespoon roasted cashews
    • 2 cups water
    • 1/2 cup sugar
    • 1/8 teaspoon ground cardamom
    • 1 1/2 tablespoons butter
    • +3 other ingredients
  • Rice Pudding
    • 1 tablespoon rosewater
    • 1 cup chopped almonds
    • 3 cups milk
    • 2 teaspoons ground cinnamon
    • 1/2 cup arborio rice
    • 2 tablespoons cornstarch
  • Rice Pudding
    • 4 tablespoons heavy cream
    • 2 cups whole milk
    • 8 teaspoons sugar
    • 4 6- to 8-oz ramekins
    • Whole nutmeg
    • 1/3 cup Arborio rice
    • cinnamon


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