Exotic Rice Pudding

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Exotic Rice Pudding

   Uncategorized   March 27, 2014  No Comments

Chris’ comments:  Cee discovered cinnamon chips (yes, like chocolate chips, to be used in baking) and is enjoying them.  She didn’t know what to do with them, though, so I suggested an exotic rice pudding.  We substituted dried goji berries for raisins, but you could use dried cranberries, too.  The cinnamon chips melted nicely, spreading their goodness all through the pudding.

Exotic Rice Pudding

  • Servings: varies
  • Time: 30 minutes
  • Difficulty: easy
  • Print

032714 rice pudding

Ingredients:

Basic Recipe for one serving  (multiply per the number of servings you desire):

  • 1 egg
  • 1/4 c milk
  • 1/4 tsp vanilla
  • dash salt
  • sugar as needed (We added sugar through the cinnamon chips.)
  • 1/2 c cooked rice

Optional Flavors (in whatever amount makes sense to your palate):

  • 1 1/2  tsp cinnamon chips
  • 1 T dried goji berries or cranberries

Beat the egg, add milk, vanilla and salt.   Mix thoroughly.  Add the cooked rice.  Stir in any other flavors or ingredients you would like.  Lightly grease a baking dish.  Bake at 375° for 20-25 minutes or until the custard has set.  (Insert a table knife into the center.  If it comes out dry and clean, the custard is done.)

Experiment with flavors:

  • Any dried fruit could be fun.  Experiment.
  • We added cinnamon chips for a little zest.  Remember that the chips contain sugar, so if you omit them you might want to add a little sugar.
  • Spread pumpkin seeds on top before baking.  They’ll toast nicely and give your pudding more texture.
  • Chopped nuts can be included inside the pudding.
  • You can make it savory with sun dried tomatoes and a little thyme.
  • Go Mexican with chopped jalapeno peppers.  The cinnamon might go well in there, too.
  • Or make plain pudding and then top it with fresh fruit like chopped mango or peaches.
  • What else can you think of to add?

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