Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 can (12 oz) of evaporated milk
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 2 tablespoons of butter
- 2 eggs
Special equipment needed:
- Medium-sized saucepan
- Mixing bowl
- Whisk
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium-sized saucepan, combine the rice, water, and salt. Bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.
4. In a mixing bowl, beat the eggs, evaporated milk, sugar, vanilla extract, and cinnamon until well combined.
5. Add the cooked rice and butter to the mixing bowl and stir until well combined.
6. Pour the mixture into an oven-safe baking dish.
7. Bake for 30-35 minutes or until the pudding is set and golden brown on top.
8. Remove from the oven and let it cool for 10 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 50-55 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 330
Total fat: 8g
Saturated fat: 4g
Cholesterol: 75mg
Sodium: 190mg
Total carbohydrates: 59g
Dietary fiber: 1g
Sugars: 41g
Protein: 7g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Almond milk or coconut milk can be used instead of evaporated milk.
- Brown sugar can be used instead of white sugar.
- Nutmeg can be used instead of cinnamon.
Variations:
- Add raisins or chopped nuts to the mixture before baking.
- Top the pudding with whipped cream or caramel sauce before serving.
- Use different spices such as cardamom or ginger for a different flavor.
Tips and tricks:
- Make sure to stir the mixture well before pouring it into the baking dish.
- Cover the baking dish with foil if the top of the pudding is browning too quickly.
- Let the pudding cool for 10 minutes before serving to allow it to set.
Storage instructions:
Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in the microwave or oven until warm.
Presentation ideas:
Serve the pudding in individual bowls or ramekins. Top with whipped cream or caramel sauce and sprinkle with cinnamon.
Garnishes:
Whipped cream, caramel sauce, chopped nuts, or fresh fruit.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad.
Troubleshooting advice:
- If the pudding is too dry, add more milk or water to the mixture.
- If the pudding is too wet, bake it for a few more minutes until it sets.
Food safety advice:
Make sure to cook the rice thoroughly and store the pudding in the refrigerator.
Food history:
Rice pudding is a traditional dessert that has been enjoyed for centuries in many cultures around the world.
Flavor profiles:
Creamy, sweet, and spiced with cinnamon.
Serving suggestions:
Serve warm or chilled as a dessert or snack.
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