Rice Pudding with Jasmine Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Jasmine rice, 2 cupsSalt 1 tsp.18% Cream, 500 ml (2 cups) [Use lighter table cream if you cannot get 18% in the US, as it may be available in Canada only]White sugar, 1/4 cupThompson raisins, 1/2 cupVanilla 1/2 tsp.Grating of fresh nutmeg
The day before, put 2 cups of jasmine rice in a heavy pot (I use enamelled cast iron Le Creuset) with 3 cups of water and 1 tsp of salt. Bring to a rolling boil for a minute or two, cover with a heavy lid, turn the heat to low, and let simmer for 15 minutes. Remove from the heat and let sit for 10 minutes. Use 1 cup of the cooked rice to serve with that night's dinner, a stir fry would be great. Refrigerate the remaining rice in the same pot.
The next day, put the pot on the stove on medium heat, add the cream to the remaining rice and the sugar. Stir constantly until it comes to a slow boil, and stir as it boils for several minutes until thickish. (It will thicken up nicely as it sits and cools.)
Add the raisins, remove from heat, add the vanilla and nutmeg and stir a few times as it cools. Put it into a nice dish when cool enough, and put plastic wrap right against it so that a skin does not develop. Eat at room temperature, then refrigerate the remainder and have for breakfast, etc. the next day. Makes about 8 servings as it is quite rich.
Number of Servings: 8
Recipe submitted by SparkPeople user HOLDINGON2.
The next day, put the pot on the stove on medium heat, add the cream to the remaining rice and the sugar. Stir constantly until it comes to a slow boil, and stir as it boils for several minutes until thickish. (It will thicken up nicely as it sits and cools.)
Add the raisins, remove from heat, add the vanilla and nutmeg and stir a few times as it cools. Put it into a nice dish when cool enough, and put plastic wrap right against it so that a skin does not develop. Eat at room temperature, then refrigerate the remainder and have for breakfast, etc. the next day. Makes about 8 servings as it is quite rich.
Number of Servings: 8
Recipe submitted by SparkPeople user HOLDINGON2.
Nutritional Info Amount Per Serving
- Calories: 197.8
- Total Fat: 11.7 g
- Cholesterol: 39.6 mg
- Sodium: 25.4 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 0.5 g
- Protein: 2.5 g
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