How to make rice pudding
Fancy something sweet but fed up with baking? Worry not because with a whip of a spoon, we can make a delicious dessert on the cooktop too!
As I most recently have some time, I had been browsing on the internet last week. Attempting to find new, intriguing tips, inspirational recipes that We have never tested before, to surprise my loved ones with. Looking for a while yet could not come across too many interesting stuff. Just before I wanted to give up on it, I ran across this fabulous and easy treat simply by chance. It looked so delightful on its snapshot, that called for immediate actions.
It was not so difficult to imagine the way it is created, its taste and just how much my husband is going to want it. Mind you, it is quite easy to delight him when it comes to desserts. Anyway, I went to the webpage: Suncakemom and followed the detailed instuctions that had been coupled with great photographs of the process. It just makes life faster and easier. I could imagine that it’s a slight inconvenience to shoot snap shots down the middle of cooking in the kitchen as you most often have sticky hands so I pretty appreciate the effort and time she placed in to make this blogpost and recipe easily implemented.
Having said that I’m inspired to present my own, personal dishes in the same way. Thanks for the concept.
I was tweaking the original mixture to make it for the taste of my loved ones. I’ve got to say it absolutely was an awesome outcome. They prized the taste, the thickness and loved getting a sweet like this during a hectic workweek. They quite simply wanted even more, many more. Thus the next occasion I’m not going to commit the same miscalculation. I’m gonna multiply the quantity .
You can find the original Rice pudding recipe and more at SunCakeMom
Add rice into a saucepan then place it on high heat.
Pour the milk in, put the lid on and bring it to boil while stirring it every now and then.
Stir in vanilla extract, sweetener, optional cinnamon and raisins.
Put the lid back on and cook it on low heat until the rice begin to be visible due to the dense simmering milk won’t let it sink. It takes about 30 minutes.
Add the butter then put lid on and cook it further on low heat until the desired density is achieved.
It shouldn’t take longer than 15 more minutes. Also keep in mind that once the rice pudding cools down it will further thickens.