2. In a medium saucepan, combine the rice and milk.
3. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Add the sugar and vanilla extract, stirring until the sugar is dissolved.
5. Continue simmering for another 10-15 minutes, or until the rice is tender and the mixture has thickened.
6. Remove from heat and let cool for a few minutes.
7. Serve warm or chilled, garnished with a sprinkle of cinnamon or fresh fruit.
This delicious rice pudding is the perfect comfort food, with a creamy texture and just the right amount of sweetness. It’s a classic dessert that’s sure to satisfy any sweet tooth!
1. In a medium saucepan, combine the whole milk, heavy cream, sweetened condensed milk, sugar, and salt.
2. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a simmer.
3. Reduce the heat to low and let the mixture simmer for 30-40 minutes, stirring occasionally, until it thickens and reduces by about half.
4. Remove the pan from the heat and stir in the vanilla extract.
5. Let the mixture cool to room temperature, then transfer it to a container and refrigerate until chilled.
6. Serve the Triple Milk Delight chilled, garnished with whipped cream or fresh berries if desired.
Note: This recipe is a playful take on the idea of using three cups of milk. While it may not be a traditional dish, it’s sure to be a delicious and creamy treat that’s perfect for any milk lover!
1. In a large saucepan, combine the whole milk, sweetened condensed milk, and evaporated milk. Heat over medium heat and stir occasionally until the mixture starts to simmer.
2. In a separate bowl, whisk together the sugar, cornstarch, and water until smooth. Slowly pour the mixture into the milk mixture, whisking constantly.
3. Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.
4. Remove the pudding from the heat and stir in the vanilla extract. Pour the pudding into a large bowl or individual serving dishes.
5. Cover the pudding with plastic wrap and refrigerate for at least 2 hours, or until set.
6. Serve the Triple Milk Pudding chilled, topped with whipped cream or fresh berries if desired.
1. In a large saucepan, heat the butter over medium heat until melted. Add the flour and whisk constantly for 1-2 minutes until the mixture is smooth and bubbly.
2. Gradually whisk in the milk and cream, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the soup has thickened.
3. Stir in the salt, pepper, and nutmeg. Adjust seasoning to taste.
4. Ladle the soup into bowls and sprinkle with chopped chives, if desired. Serve hot.