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Instructions |
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Rice Pudding-
Bring water to boil and add rice and salt according to directions. Bring up to a boil again and turn heat to simmer. Cover with lid. When rice is soft and all the water is absorbed add milk and stir until you have a creamy consistency. This will take a while. It is important the rice has finished exanding and all the milk has been absorbed. You want a creamy-pudding-like substance. Rice will keep getting thick as it chills. So be sure you add enough milk while it is still simmering and keep stirring to prevent it from burning. Once the pudding is creamy and soft. Let cool completly and place in refrigerator.
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Rasberry Sauce
Pour water into pan and bring to a boil. Turn heat down to simmer. Add rasberries to pan- bring to a boil and stir. Place 2-3 tbsp. cornstarch or potato flour in 1/2 c. cold water and stir. Add this mixture gradually while stirring constantly. Boil for 5 min. while stirring. Chill sauce while stirring to prevent a skin to form on top.
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Rice Cream
Whip heavy cream until it peaks. If you stir too much you will make butter. Place a few scoops of rice pudding into large bowl. Gradually fold in whipping cream. Carefully blend whipped cream and rice pudding until you have a light, fluffy and creamy consistency. Add vanilla sugaer to taste. (Liquid vanilla flavoring is not ideal but can be used.)
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Originally Submitted
12/30/2009
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