Carolina Rice Pudding
4
Points®
Temps total: 1 h 20 min • Préparation: 20 min • Cuisson: 1 h • Portions: 15 • Difficulté: Facile
This rich stovetop pudding calls for a treasured variety of rice known as Carolina Gold, a hybrid of old African and Asian rice varieties now harvested only in the Carolinas, and sweet Georgia peaches. If you can’t find Carolina Gold rice, sub in Arborio, carnaroli, or another short-grain rice. Though peaches are delicious, the pudding would taste great with any other stone or tropical fruit.
Ingrédients
Plain unsweetened almond milk
4 cup(s)
Low-fat evaporated milk
12 oz, canned
Uncooked white rice
1 cup(s), or Arborio or other short grain rice
Packed light brown sugar
½ cup(s)
Vanilla extract
1 tbsp(s)
Ground cinnamon
1 tsp(s)
Kosher salt
1 tsp(s)
Uncooked egg yolks
2 large
Peach
1 medium, sliced, for topping
Instructions
1
In medium saucepan, add 4 cups almond milk, evaporated milk, rice, brown sugar, vanilla, cinnamon, and salt. Cook over medium heat, stirring constantly, until mixture starts to foam and steam. Reduce heat to low. Cover with lid slightly ajar and cook, stirring every 5 minutes or so, until mixture is thickened and rice is soft and cooked completely, about 40 minutes. Stir in egg yolks (if using). Serve pudding warm or chilled. Just before serving, drizzle with almond milk and top with sliced peaches.
2
Serving size: 1/3 cup
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