Differences
This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revision | |||
| creamy_cinnamon_rice_pudding [2023/03/26 20:04] – [Ingredients] Jonathan Mongin | creamy_cinnamon_rice_pudding [2023/03/27 20:18] (current) – [Instructions] Jonathan Mongin | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| + | ====== Creamy Cinnamon Rice Pudding ====== | ||
| + | ===== Ingredients ===== | ||
| + | * 2 cups of white rice | ||
| + | * 2 cups of whole milk, divided (1.5 cups for before, 0.5 cups for after to thicken and cool the pudding) | ||
| + | * 1 cup of water | ||
| + | * 1 cup of sugar | ||
| + | * 1 teaspoon almond extract | ||
| + | * 1/2 teaspoon vanilla extract | ||
| + | * 1/2 teaspoon ground Ceylon cinnamon | ||
| + | * 1/4 teaspoon ground nutmeg | ||
| + | |||
| + | ===== Instructions ===== | ||
| + | - In a rice cooker, combine 1 1/2 cups of whole milk, 1 cup of water, 2 cups of white rice, 1 cup of sugar, 1 teaspoon of almond extract, and 1/2 teaspoon of vanilla extract. Mix well to ensure all ingredients are evenly distributed. | ||
| + | - Set the rice cooker to the "White Rice" setting and cook until the rice cooker has finished cooking. | ||
| + | - Once the rice is cooked, transfer it to a large mixing bowl. | ||
| + | - Add 1/2 teaspoon of ground Ceylon cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 cup of whole milk to the cooked rice. Mix well until the rice is evenly coated with cinnamon, nutmeg and milk. | ||
| + | - Serve warm or chilled, as preferred. | ||
