Tuesday, July 30, 2013
Rice Pudding with Cranberries
It also seems to be one of those comfort food recipes that have a million posts online that are all slightly different, and none of them are exactly what you want. There's leftover rice vs dry, long-grain vs arborio, and it goes on from there. I started with this one at Allrecipes and tweaked it to my liking.
3/4 C dry rice (I used Calrose, or sushi rice)
1-1/2 C milk, divided
1/2 C water
1/4 C sugar
1/4 tsp salt
dash of nutmeg
2/3 C dried cranberries
1 Tb butter
1/2 tsp vanilla
1. In a medium saucepan, bring rice, salt, 1 C milk, and 1/2 C water to a low boil. Reduce heat, cover, and simmer until cooked, 15 to 20 minutes. Stir halfway through to make sure it is cooking evenly and the milk doesn't scorch.
2. In a small bowl, beat together egg, remaining 1/2 C milk, sugar, and nutmeg. Stir in cranberries and add to rice. Stir together, recover, and let cook for 5 more minutes.
3. Stir in the pot. If too thick, stir in more milk a tablespoon at a time. Stir in butter and vanilla. Portion into bowls, garnish with more nutmeg, and either serve hot or chill in serving dishes to serve cold.
Serves 4 as dessert, 3 as breakfast
Difficulty rating π