With the cooler temperatures this past week, I have had a strong desire to make rice pudding. I scoured
Pinterest,
Epicurious and
Yummly
for ideas. They all seemed way more complicated, fussy and high calorie than necessary. I decided that I would figure it out on my own based on some of the recommendations in the recipes from those sites.
So, here goes:
Ingredients:
3/4 c jasmine rice
2 1/2 c skim milk (separated)
1 c water
1/4 c sugar
1 small egg
1 tsp real vanilla (more if using imitation)
cinnamon or nutmeg for garnish (optional)
raisins, fresh or dried fruit to taste (optional)
Directions:
In a small sauce pan, combine 1 1/2 cup milk and rice bring to a simmer over low heat. cook 20 minutes. stir frequently to keep from burning to the bottom. add 1/2 c cool milk, water and sugar cook on low for another 20 minutes until thickened. In a glass measuring cup, whisk together remaining milk and egg. slowly stir into the mixture in the saucepan. cook on low heat for 5 minutes. take off heat. stir in vanilla. let cool 5 minutes. serve with dried fruit or cinnamon garnish.