Chicken Coop Chatter©
Rice pudding was one of the few treats I remember as a child and is still a favorite comfort food, with Excellent flavor and texture. What we had as kids was leftover rice, dressed up with a bit of sugar, fresh cows cream and raisins, served warm or cold. I've updated the rice pudding with unique flavors to make it an extra special treat.
Ingredients
2 cup Cooked white rice
1 cup eggnog (or Milk) (to make eggnog refer to my link for instructions)
1 cup cream
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoons butter
1/4 cup brown sugar
TOPPING:
1 Cup Heavy whipping cream
1/4 Brown Sugar
Directions
Preheat oven to 350 degrees. In a saucepan of boiling water, cook rice until tender and all water has cooked out (about 20 minutes), stir to prevent sticking to the pan.. In another saucepan, combine milk, cream,, vanilla, and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and brown sugar. Add the rice to the milk mixture, with an emulsion blender, blend until smooth, being very careful; this will be very hot, then pour into individual ramekins. Set ramekins in a pan with water about half way up the side of the baking dishes, cover with foil. bake about 30 minutes. Serve warm or chilled, with Brown Sugar Whipped Cream topping.
NOTE: Add raisins, currents or craisins to the pudding before baking if desired.
To Make Brown Sugar Whipped Cream Topping: Whip the cream until stiff, fold in 1/4 cup sifted Brown sugar. Keep refrigerated until ready to use. Dollop on top of baked Rice Pudding. Add sprinkles or chocolate curls for special occasions if desired.
To make a pasteurized eggnog refer to my link: http://justfowlingaround.weebly.com/holidays/just-fowling-around-basic-eggnog
For the immersion blender please refer to the link below.
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