Rice Pudding
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
58
Spice
45
Sweetness
56
Sourness
44
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 cup
Arborio Rice3 cups
Milk (cold)1.5 cups
Sugar2 tbsps
Cornstarch1 cup
Almond (chopped)2 tsps
Ground CinnamonDirections:
1
In large saucepan over medium heat, bring 1 cup water to boil
2
Stir in rice, cover, and return to boil
3
Lower heat and simmer until water is absorbed, about 10 minutes
4
While rice is cooking, pour milk into large bowl
5
Whisk in sugar and cornstarch until dissolved
6
Stir in rosewater
7
When rice is cooked, raise heat to high, pour milk mixture over, and stir constantly until mixture returns to boil
8
Lower heat and simmer, stirring occasionally, until rice and milk are incorporated, about 30 minutes
9
Pour into 4 ramekins or 1 medium-sized glass baking dish and chill, covered, at least 3 hours
10
Sprinkle with almonds and cinnamon just before serving
11
In large saucepan over medium heat, bring 1 cup water to boil
12
Stir in rice, cover, and return to boil
13
Lower heat and simmer until water is absorbed, about 10 minutes
14
While rice is cooking, pour milk into large bowl
15
Whisk in sugar and cornstarch until dissolved
16
Stir in rosewater
17
When rice is cooked, raise heat to high, pour milk mixture over, and stir constantly until mixture returns to boil
18
Lower heat and simmer, stirring occasionally, until rice and milk are incorporated, about 30 minutes
19
Pour into 4 ramekins or 1 medium-sized glass baking dish and chill, covered, at least 3 hours
20
Sprinkle with almonds and cinnamon just before serving