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Post by gingerjenny on Jan 1, 2005 19:57:50 GMT -5
This was posted by Nikki today on the ww board
Here is an all-CORE recipe for tasty rice pudding.
Ingredients:
1-1/2 cups cooked brown rice 2 cups skim milk 1/3 cup Splenda (or to taste) 1 egg 1 tsp vanilla cinnamon
Put cooked rice in saucepan. Blend in 1-1/2 cups of skim milk and Splenda. Cook, stirring every few minutes, over medium low heat for approximately 10-15 minutes, until milk is absorbed and mixture is creamy. Add egg, vanilla and 1/2 cup more of milk. Stir continuously until thick and creamy. Remove from heat. Spoon into dessert dishes and sprinkle with cinnamon. Delicious hot or cold
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Post by LoserQMelissa on Jan 1, 2005 20:33:05 GMT -5
oh thanks! I have been thinking about coming up with a Core version. If anyone tries this soon, I am wondering about using evaporated ff milk in place of the ff milk. Think that would make a difference?
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Post by Jellybeanz on Jan 1, 2005 23:23:08 GMT -5
Thanks so much for the recipe, I still have serious sweet cravings that I can't seem to get past
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Post by loseinit on Jan 2, 2005 2:06:17 GMT -5
This sounds good, I'll try it as soon as I get a chance. I too crave sweets especially in the evenings.
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Post by josh on Jan 2, 2005 14:00:15 GMT -5
Thank you for this recipe. I was wondering if anyone has made a rice pudding with quinoa. I will definately try this recipe. Love rice pudding.
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Post by mylikeit on Jan 6, 2005 0:49:17 GMT -5
You could make this with nf plain yogurt, instead of milk, and it would be extra creamy. . . . . Thank you for the recipe!!!
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Post by saf2004 on Jan 6, 2005 12:29:35 GMT -5
I didn't make one with quinoa, but did try it with barley a few months ago. It was yummy! I posted the recipe on the WW boards at the time, but can't seem to find it now, and don't really remember exactly how I made it, but I think it was very similar to this recipe, just replaced the rice with barley. My only suggestion is to make sure to temper the egg (add a little hot milk to it before adding the whole thing to the pudding). That will help warm the egg up and prevent it from cooking on contact. That way, you won't end up with an egg-drop soup consistency pudding.
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Post by txjudy on Jan 10, 2005 13:25:19 GMT -5
I made my rice pudding using 1 cup ff milk and 1 cup ff evaporated milk. It was wonderful!!
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Post by Peaches on Jan 16, 2005 20:09:28 GMT -5
I just made this exactly as the recipe read. It is fabulous! I don't think I'll make it often because I could easily eat the whole thing. I was wondering about the question for using FF evaporated milk in place of regular, what would be the advantage? Just wondering if I'm missing out on something.
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Post by Tina on Jan 17, 2005 6:36:13 GMT -5
I was wondering about the question for using FF evaporated milk in place of regular, what would be the advantage? Just wondering if I'm missing out on something. I think the ff evaporated milk would make the pudding richer and creamier. I've never tried it, but I'm sure someone who has will fill you in.
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Post by NikkiT723 on Jan 22, 2005 16:50:27 GMT -5
I also have a recipe for one using FF evaporated milk . Mind you, I haven't tried it so I can't rate it. Here it is:
Creamy Rice Pudding
Preparation - 5 min | Cooking - 20 min | Yields - 6
Ingredients:
1 1/3 cups cooked brown rice 1 can (12 fl. oz) FF Evaporated Milk 1/2 cup Splenda 1 1/2 teaspoons vanilla extract 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2 large eggs, lightly beaten Directions:
Put rice in a large pot. STIR in evaporated milk, Splenda, vanilla extract, nutmeg and salt; bring to a boil. Stir a portion of rice mixture into the eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, for 2 minutes. Serve warm or chilled.
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Post by classylady on May 15, 2005 19:14:44 GMT -5
Have made this several times and it is so good. Tries it today and used the evaporated skim milk and was it ever good. Will use the evaporated milk from now on.
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Post by debbie29 on Jul 1, 2005 17:46:42 GMT -5
Wow! I can't wait to try it. Thanks
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