Eggnog Rice Pudding
Total Time: 1 hr 15 mins
Preparation Time: 25 mins
Cook Time: 50 mins
Ingredients
- Servings: 10
- 6 cups milk
- 1 cup regular long grain rice
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 cups heavy whipping cream
- 4 egg yolks
- 1/2 teaspoon rum extract
- nutmeg
Recipe
- 1 in a 4 quart saucepan over medium heat, heat milk, rice, sugar and salt to boiling.
- 2 reduce heat to low.
- 3 cover and simmer about 45 minutes or until rice is very tender, stirring occasionally.
- 4 in medium bowl, beat cream and egg yolks until well blended.
- 5 stir in small amout of hot rice mixture.
- 6 slowly pour cream mixture back into rice mixture stirring rapidly to prevent lumping.
- 7 cook over low heat until very thick, about 5 minutes, stirring constantly.
- 8 remove saucepan from heat.
- 9 stir in extract.
- 10 pour rice pudding into serving bowl.
- 11 refrigerate pudding at least 4 hours.
- 12 sprinkle with nutmeg before serving.
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