My Recipes
Rice Pudding
A creamy, aromatic rice pudding simmered with cinnamon sticks, cardamom, and lavender, sweetened with golden raisins and finished with vanilla-infused bourbon.
Source
http://allrecipes.com/recipe/24059/creamy-rice-pudding/
Change Log
- Added lavender
- Dropped butter
- In place of vanilla, use vanilla infused bourbon
- Increased vanilla
- Added cardamon pods
- Added cinnamon sticks
- Added preference for short-grain rice
Ingredients
- 360ml (1½ cups) water
- 180ml (¾ cup) uncooked short-grain white rice
- ¼ teaspoon dried lavender (optional)
- 3 cinnamon sticks
- 480ml (2 cups) oat milk, divided (preferably whole)
- 80ml (⅓ cup) white sugar
- ¼ teaspoon salt
- 1 egg, beaten
- 160ml (⅔ cup) golden raisins
- 4 cardamon pods; seeds ground
- 2 teaspoon vanilla extract (and/or bourbon)
Preparation
Cook Rice
- Bring 360ml (1½ cups) water to a boil in a saucepan
- Stir rice into boiling water
- Add lavender
- Reduce heat to low, cover, and simmer for 20 minutes
Add Milk
Add to rice:
- 360ml (1½ cups) milk
- Sugar
- Salt
- Cinnamon sticks
Cook over medium heat until thick and creamy, 15 to 20 minutes.
Add Egg
Add to pudding:
- Ground cardamon seeds
- 120ml (½ cup) milk
- Beaten egg
- Raisins
Cook 2 minutes more, stirring constantly.
Finish
- Remove from heat and stir in vanilla and/or bourbon.
Serve
- Serve warm; if reheated, stir in enough milk to correct consistency.
- Optionally, add grated nutmeg, cinnamon, or other warm spice.