CHEESECAKE
RICE PUDDING {PLUS A CHOCOLATE VERSION!}
PREP TIME: 10 MINS COOK TIME: 30-40 MINS
INGREDIENTS:
PUDDING:
- 4 cups half-and-half
- 2 cups cooked medium grain rice
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg, beaten and brought to room temperature
- 1 teaspoon pure vanilla extract
CREAM CHEESE
VARIATION:
- 6 ounces cream cheese, cut into cubes and softened to room temperature
- 2 tablespoons powdered sugar
CHOCOLATE VARIATION:
- 2 tablespoons cocoa powder (regular or Dutch-process)
- 1 tablespoon powdered sugar
- 2/3 cup semisweet chocolate chips
DIRECTIONS:
1.
Pour 3 1/2 cups of the half-and-half, cooked
rice, sugar, and salt into a large 3 to 4 quart pot. Stir constantly over
medium heat with a wooden spoon or flat silicone spatula until the mixture
thickens, 25-35 minutes. Remove from the heat.
2.
Place the beaten egg in a medium bowl. Slowly
add a spoonful of the hot pudding to the egg, whisking vigorously and
constantly. Continue to temper the egg with 3-4 more spoonfuls of the hot
pudding, whisking constantly. Add the tempered pudding and egg mixture into the
pot of hot rice pudding, stirring quickly to incorporate. Return the pot to
medium heat and stir constantly until the mixture boils.
3.
Remove from the heat and stir in the last 1/2
cup of half-and-half and the vanilla extract.
source : www.melskitchencafe.com
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