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Rice Pudding With Fresh Fruit

Ingredients
  Milk 4 1⁄2 Cup (72 tbs)
  Long grain white rice 2⁄3 Cup (10.67 tbs)
  Sugar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Eggs 2
  Vanilla extract 1 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
Topping:
  Strawberries 1⁄2 Pint, hulled and thickly sliced
  Bananas 2 Small, sliced and sprinkled with lemon juice
  Kiwi fruit 1 Large, peeled and sliced
  Seedless red grapes 1⁄2 Cup (8 tbs), cut in half
Directions

In saucepan over high heat, combine milk, rice, sugar, and salt and bring to a boil.
Reduce heat to medium and cook, uncovered, 20 minutes or until rice is tender, stirring frequently.
In small bowl, beat eggs slightly with a fork; stir in small amount of hot rice mixture.
Slowly pour egg mixture into rice in saucepan, stirring rapidly to prevent lumping.
Cook over low heat, stirring, until rice mixture is slightly thickened, about 1 minute.
Do not boil or mixture will curdle.
Remove from heat; stir in vanilla extract and cinnamon.
Serve pudding warm or refrigerate to serve cold later.
Just before serving, arrange fruit on top of rice pudding.
Maple syrup to pour over each serving can be passed separately.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian

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