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25
EN
Creamy Rice Pudding
Servings: 4 to 6
Ingreedients:
1 cup of your favorite rice (American, Arborio, jasmine, or basmati), white or
brown (do not rinse)
-
important:
use measuring cup that came with appliance for the rice
5 cups (40-ounces) whole milk or 2 0/0 milk
2 tablespoons butter, melted
1 small cinnamon stick
Strips of lemon peel, cut from a lemon
(thread on a couple of tooth picks or a wooden skewer for easy removal)
Pinch salt
½ cup sugar
• Add rice, milk, melted butter, cinnamon stick, lemon peel and salt to the cooking pot. Stir well.
• Cover pot with the lid. Depending on your type of rice, select the
White
or
Brown Rice
setting.
• Press Start/Stop button. In approximately 35 to 40 minutes, the rice pudding will be thick and creamy.
• Add the sugar. Stir well. Press Start/Stop.
• If pudding is too thick, stir in a small amount of hot milk until you reach desired consistency. Discard the
cinnamon stick and lemon peel before serving, warm.
Variation
Indian Basmati Rice Pudding
Replace:
• Cinnamon stick and lemon peel with ½ teaspoon crushed or powdered saffron and ½ teaspoon ground cardamom
• White sugar with brown sugar
• Only use basmati rice
Add along with the sugar:
• ¼ cup of slivered almonds, toasted
• ¼ cup chopped pistachios
Cooking Directions:
Prepare as indicated in the recipe.
Summary of Contents for NC00135210-02
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