Sunday, May 25, 2008

Creamy Citrus and Vanilla Rice Pudding

Well, yesterday for supper I ate at a fast food taco place (which shall remain nameless) and found that whatever was in my burrito did not make my stomach very happy today. So, I'm going easy on my stomach for lunch. This recipe from Reader's Digest Fight Back with Food: Use Nutrition to Heal What Ails You seemed to fit the bill. I have included both the full recipe, and the single serving recipe below. It was very comforting! Yours humbly, Butterbur.
4 cups rice milk
3 strips (3 x 1/2 inch each) orange zest
3 strips (3 x 1/2 inch each) lime zest
1 cinnamon stick, split lengthwise
1/2 teaspoon salt
1/2 cup basmati, jasmine, or texmati rice
1/4 cup sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1. In a large saucepan, stir together the rice milk, orange and lime zests, cinnamon, and salt. Add the rice, and bring to a simmer over medium-low heat. Cover and cook for 15 minutes, stir occasionally.
2. Meanwhile, in a medium bowl, whisk together the sugar and egg yolks.
3. Uncover the rice and cook, stirring frequently for 15 minutes, or until the rice is very tender. Whisk some of the hot rice mixture into the egg mixture to warm it, then whisk the egg mixture into the saucepan. Cook, stirring constantly, for 2 minutes, or until the pudding is slightly thickened.
4. Transfer the pudding to a bowl and stir in the vanilla. When cool, remove the orange zest, lime zest, and cinnamon stick. Cool to room temperature, then cover and refrigerate until serving time.

Makes 4 servings
Calories per serving: 279
My single serving version:
Follow the directions above, but use the following amounts:

1 cup milk
1 strip orange zest
1 strip lime zest
1/2 cinnamon stick
1/8 tsp salt
1/8 cup rice
1 Tablespoon sugar
1 egg yolk
1/8 teaspoon vanilla

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