Rice Pudding
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 6 tablespoons sugar
- 1 cup basmati rice
- 2 egg yolks
- Carbohydrate 71 g(24%)
- Cholesterol 96 mg(32%)
- Fat 10 g(15%)
- Fiber 1 g(3%)
- Protein 12 g(23%)
- Saturated Fat 5 g(25%)
- Sodium 250 mg(10%)
- Calories 420
Preparation 1 In a large saucepan, combine 3 1/2 cups of the milk with the rice, cardamom (if using), salt, vanilla, and sugar. Bring to a boil. 2 Reduce heat to medium and continue cooking, stirring occasionally, until the rice is cooked and the milk has begun to thicken, about 40 minutes. 3 In a small bowl, whisk together the egg yolks, cornstarch, and the remaining milk. 4 Slowly stir the mixture into the rice. Reduce heat to low and continue cooking, stirring constantly, until the texture turns creamy, about 1 minute. 5 Remove the pudding from heat and pour it into 4 serving dishes. Chill them in the fridge, covered, for at least 2 hours before serving.
Preparation 1 In a large saucepan, combine 3 1/2 cups of the milk with the rice, cardamom (if using), salt, vanilla, and sugar. Bring to a boil. 2 Reduce heat to medium and continue cooking, stirring occasionally, until the rice is cooked and the milk has begun to thicken, about 40 minutes. 3 In a small bowl, whisk together the egg yolks, cornstarch, and the remaining milk. 4 Slowly stir the mixture into the rice. Reduce heat to low and continue cooking, stirring constantly, until the texture turns creamy, about 1 minute. 5 Remove the pudding from heat and pour it into 4 serving dishes. Chill them in the fridge, covered, for at least 2 hours before serving.
