Then cook for about 3-5 minutes more, until the rice pudding is thick.I tried a version with egg and found it was too rich for my taste, so I prefer making rice pudding without. Can I Make This Rice Pudding Dairy-Free? To make this dairy-free, your best bet would be to use ...
· Sugar: The rice pudding is sweetened with white sugar.· Salt: A pinch of salt enhances the flavor of the other ingredients, but it won't make the pudding taste salty.· Egg: An egg adds moisture and helps bind the pudding together.· Raisins: Raisins lend bursts of fruity flavor....
Make the dish even richer by adding butter, cream or egg yolks Add a drop of sweet sherry for the grown ups – it tastes especially good when combined with the raisins too! Rice pudding freezes well and can be kept for up to 3 months. (Stock Art) Like to try some more British Schoo...
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At home we add two egg whites (beaten) to make the rice fluffier. If you’d like you can add the yolk as well, but it’s not a must. Love your page! January 9, 2009 at 4:29 pm Reply Victoria I grew up eating Indian rice pudding (my mom has an affinity for Indian cookery)...
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Divide pudding into 6-8 small serving dishes, cover and cool to room temperature. Chill for at least 1 hour, or longer, before serving. Stir in 1 tbsp additional eggnog to each dish before serving. Garnish with whipped cream and more grated nutmeg. ...