Creamy, 'old fashioned rice pudding' for a sweet treat on National Rice Pudding Day: 조리법을 시도하십시오

Lindsay Conchar, creator of the food blog 생명, Love and Sugar, shared her old fashioned rice pudding recipe with FOX News ahead of the food holiday.

그녀에서 블로그 게시물, Conchar describes her rice pudding asa cozy, quick-fix snack or dessertthat can be enjoyed warm or chilled.

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I personally love the texture that the rice gives to this pudding,” Conchar writes. “Letting it simmer slowly allows it to puff up and be more dessert-like. The combination of texture and flavor is delightful.

Lindsay Conchar, creator of the food blog Life, Love and Sugar, shared her old fashioned rice pudding recipe with FOX News ahead of National Rice Pudding Day.

Lindsay Conchar, creator of the food blog Life, Love and Sugar, shared her old fashioned rice pudding recipe with FOX News ahead of National Rice Pudding Day. (Courtesy of Lindsay Conchar/Life, Love and Sugar)

She also suggests adding raisins to the puddingto make this dish even more classic and flavorful.

To try it yourself, here’s theClassic Rice Puddingrecipe from 생명, Love and Sugar.

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재료

1 large egg

1/4 cup (52g) white or light brown sugar

1 tsp vanilla extract

1/8 tsp ground cinnamon

2 cups (480ml) whole milk

1/2 cup (120ml) heavy whipping cream

1/3 cup (65g) short grain white rice (I used arborio)

Pinch of salt

Conchar describes her rice pudding as "a cozy, quick-fix snack or dessert" that can be enjoyed warm or chilled in her blog post.

Conchar describes her rice pudding asa cozy, quick-fix snack or dessertthat can be enjoyed warm or chilled in her blog post. (Courtesy of Lindsay Conchar/Life, Love and Sugar)

Instructions

1. Whisk together the egg, 설탕, vanilla and cinnamon in a small bowl. Set aside.

2. Add the milk, 크림, rice and salt to a medium-sized saucepan and bring to a boil over high heat.

3. Once boiling, reduce the heat to low and simmer until the rice is tender, 약 20-25 의사록. Stir frequently to keep the rice from sticking to the bottom of the pan.

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4. Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.

5. Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 의사록, or until thickened. Don’t boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don’t want it to be too thick before you take it off the heat. A touch soupy still is ok.

6. Remove from heat and serve warm.

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