Classic Custard Rice Pudding Recipe
Ingredients
| Skim milk | 2 Cup (16 tbs) | |
| Reduced-calorie custard mix-2 envelopes (two 4-ounce servings each) | ||
| Cinnamon or nutmeg-Ground | ||
| Enriched rice-1 cup cooked | ||
| Raisins | 1/2 Cup (16 tbs) (Garnish) | |
| Vanilla extract | 1 Teaspoon (Garnish) | |
Directions
GETTING READY
1. In a saucepan, pour in the milk
2. Heat the milk in the saucepan until it’s hot. Stir continuously as the milk cooks
3. Add the custard mix to the milk and cook the mixture till it’s dissolved
4. Allow to cool for 3-5 minutes
MAKING
5. In a bowl, add the rice, raisins and the extract and mix well
6. Stir in the cooled custard and gently mix
FINALIZING
7. Spoon ¼ of the mixture into four 6-ounce custard cups or dessert dishes
8. Garnish with nutmeg or cinnamon
9. Cover and refrigerate until set
SERVING
10. Serve cold with whipped cream
1. In a saucepan, pour in the milk
2. Heat the milk in the saucepan until it’s hot. Stir continuously as the milk cooks
3. Add the custard mix to the milk and cook the mixture till it’s dissolved
4. Allow to cool for 3-5 minutes
MAKING
5. In a bowl, add the rice, raisins and the extract and mix well
6. Stir in the cooled custard and gently mix
FINALIZING
7. Spoon ¼ of the mixture into four 6-ounce custard cups or dessert dishes
8. Garnish with nutmeg or cinnamon
9. Cover and refrigerate until set
SERVING
10. Serve cold with whipped cream
Chef
