Tuesday, March 30, 2010

My WILD Rice Pudding Recipe

"Rice Pudding"
acrylic on illustration board
22"x30"
© 2010 Michelle Scott
$150



WILD Rice Pudding (with Stevia and Almond Milk)

1 1/2 cups COOKED Wild Rice (I used Lundberg Country Wild)
1 1/2 to 2 cups Almond Milk
1/2 tsp Stevia liquid
1/4 teaspoon salt
1 egg, beaten
1 cup black currants
1/2 teaspoon vanilla (or almond) extract
1/4 cup slivered almonds

In a medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.
Cook over medium heat until thick and creamy, about 15 to 20 minutes.
Stir in remaining 1/2 cup milk (maybe less if it seems watery)
Add the beaten egg and currents.
Cook 2-5 minutes more, stirring constantly.
Remove from heat, and stir in extract and almonds.
Serve warm or cold.

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