Wednesday, September 29, 2010

Nice Rice Pudding

After traveling around South America for 5 weeks, we got back just in time for my boyfriend's birthday, and I made him his favorite dessert: rice pudding. This pudding is deliciously creamy and sweet. I sprinkled vanilla sugar and cinnamon on top, and served it in teacups with Argentine alfajores on the side.

Rice Pudding
adapted from a Gourmet 2007 recipe

2 cups whole milk
1/3 cup arborio rice
8 teaspoons sugar
2 teaspoons cinnamon (or to taste)
4 tablespoons heavy cream

Preheat oven to 325 degrees farenheit.

Add milk, rice, sugar, and cinnamon to an oven safe bowl. Bake for 45 minutes. Remove dish from oven and stir in heavy cream. Bake for another 45 minutes, or until milk and cream are absorbed and pudding is thick and creamy.

Serve pudding chilled or at room temperature. ((post by emily))

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