Rice Pudding |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup long-grain rice | 6 cups boiling water | 1 quart milk |
| 1 teaspoon salt | 2 tablespoons butter, melted | 2 tablespoons sugar |
| 1/2 teaspoon almond extract | freshly ground nutmeg to taste | 1/2 cup coarsely ground blanched almonds |
| GARNISH: 1 cup heavy cream, whipped | ||
| 1 | Place the rice in a strainer and pour the boiling water over the rice. Drain well. Place the rice, milk, and salt in a double boiler and cook, covered, for 1 to 1-1/2 hours, or until all is thick and creamy. Stir in the butter, sugar, almond extract, nutmeg, and almonds. |
| 2 | Serve warm or chilled, with whipped cream. |