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Rice Pudding: In a medium heavy bottomed
saucepan combine the milk, rice, and salt. Place saucepan over high heat
and bring to a boil. Reduce the heat to medium to medium-low and simmer
until the rice is tender (about 25 minutes). Stir the milk mixture
frequently using a heatproof rubber spatula or wooden spoon to prevent the rice
from sticking to the bottom of the pan. When the rice
is tender (al dente) remove from heat and add the sugar, vanilla extract, and
ground cinnamon. Return to heat and cook until the rice pudding thickens,
about 5 to 10 minutes. Remove from heat and add the raisins. Spoon the
pudding into your serving bowls and cover with plastic wrap. If you want a
film or skin on the puddings, allow them to cool before covering with plastic
wrap. Refrigerate until serving time, about 1 to 2 hours.
If desired, garnish with
lightly sweetened whipped cream.
Makes 2 to 3 servings.
Note: Can double the
recipe for 4 to 6 servings.
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Rice Pudding Recipe:
2 1/2 cups (600 ml) whole milk
1/3 cup (66 grams) long or short grain white rice
1/8 teaspoon salt
1/4 cup (50 gram) granulated white
sugar
1 teaspoon pure
vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup (30 grams) brown or golden raisins,
optional
Lightly sweetened whipped cream
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Sources
Bloom, Carole.
The International Dictionary of Desserts, Pastries, and Confections.
New York: Hearst Books, 1995.
Davidson, Alan.
The Oxford Companion to Food. Oxford: Oxford University Press,
1999.
De
Laurentiis, Giada, www.foodtv.com
Grigson, Jane.
English Food. London: Penguin Books, 1974.
Lang, Jenifer
Harvey. Larousse Gastronomique. New York: Crown Publishers, Inc.,
1988.
Lawson, Nigella.
How to Eat. New York: John Wiley &
Sons, Inc., 2000.
Mariani, John F.
The Dictionary of American Food & Drink, New Haven and New York:
Ticknor & Fields, 1983.
Moore,
Judith. Never Eat Your Heart Out. New York: Farrar Straus Giroux, 1997.
Root, Waverley, Food. New York: A Fireside
Book, 1980.
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