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Did you love rice pudding as a child? Do you crave it still? Then you’ve probably discovered it can be a rather laborious task — constant stirring, tempering eggs, possibly even double boilers. Well, no more! I’m about to show you how one simple ingredient switch can make the difference between onerous and easy. Thanks to Arborio rice, a particularly starchy rice (usually used in risotto), I’ve managed to make the creamiest pudding ever — without eggs or a lot stirring. Oh, and did I mention it’s all in one pot? Talk about comfort food!
Sarah’s Tip of the Day:
Tune in to the video to see the pudding practically make itself. I’ll show you how to store it so you don’t get that (harmless but yicky) layer of skin puddings sometimes get, and I’ll teach you how to get the pudding to that perfect consistency. What are you waiting for?
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Recipe Ingredients:
1 cup Arborio rice
1/2 cup sugar
1/4 teaspoon coarse salt
4 3/4 cups whole milk, divided
1 1/2 teaspoons pure vanilla extract
1/4 cup heavy cream
Ground cinnamon, for serving
Get the full recipe:
http://www.marthastewart.com/903191/easiest-rice-pudding
Nutrition Info:
Per serv (makes 8): 202 cal; 8 g fat; 6 g protein; 28 g carb
More sweet treat recipes: http://full.sc/Q9cvnf
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Easiest Rice Pudding | Everyday Food with Sarah Carey
http://www.youtube.com/user/everydayfoodvideos
