Vanilla Rice Pudding Recipe
Add milk cream and.
Vanilla rice pudding recipe. Simmer until water is absorbed about 10 minutes. Bring the pot to a simmer and cook the mixture stirring frequently for 30 to 40 minutes. Whisk together the milk and egg in a saucepan off the heat.
Split the vanilla pod horizontally scrape out the seeds into the pan and drop in the pod. It will be done cooking when the pudding is thick and the rice is firm but not crunchy. The rice will become very soft and the mixture will be creamy and thick.
Heat the milk whisking. Directions bring 1 cup of milk to boil in medium sauce pan. Grease a 1 2 litre about 5cm deep ovenproof baking dish see tip below left and stand it on a baking tray.
Add the vanilla extract and stir. Stir in the pudding mix. Place the milk in a small saucepan over medium low heat.
Bring water salt and rice to the boil in a saucepan over medium heat. Tip the rice into a pan with both the sugars and all the milk. Stir in the rice and raisins and cook stirring occasionally until it comes back to a boil.
Bring the mixture to a boil over medium heat stirring constantly. Stir in rice and raisins. Once the milk starts to simmer and steam skim off and discard any skin that might have formed.