Creamy Rice Pudding
Payesh
Equipment
- Heavy-bottomed saucepan
Ingredients
- ½ gallon approximately 8 cups full-fat milk
- 2 cups cooked rice
- 1 cup raisins
- ½ cup sugar
Instructions
- In a heavy-bottomed saucepan, bring the milk to a boil over medium heat.
- Reduce the heat to low and let the milk simmer until it reduces to half its original volume, stirring constantly to prevent sticking and burning.
- This will take approximately 45-60 minutes.
- Add the cooked rice and raisins to the simmering milk, stirring continuously.
- Stir in the sugar and mix well until it dissolves completely.
- Continue to cook the mixture over low heat, stirring constantly, until it attains a thick, sticky consistency.
- This will take about 15-20 minutes.
- Once the rice pudding reaches the desired consistency, remove it from the heat and let it cool slightly.
- Serve the rice pudding warm or chilled, as desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this rich and creamy rice pudding with a glass of sweet dessert wine such as Moscato d’Asti or Late Harvest Gewürztraminer. The wine’s sweetness will complement the sweetness of the pudding, creating a delightful dessert experience.Nutritional Information
Calories: 350 kcal | Carbohydrates: 70 g | Protein: 8 g | Fat: 6 g | Fiber: 2 g | Sugar: 40 g
