Rice Pudding With Cream Sherry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | May 1992 | 1 | Servings | |
INGREDIENTS
| 6 | c | Milk, about |
| 1 | c | White rice, short- or |
| medium-grain | ||
| 1/2 | c | Sugar |
| 2 | Cinnamon sticks | |
| 1 | Vanilla bean, split | |
| lengthwise | ||
| 1/4 | t | Salt |
| 1/2 | c | Cream Sherry |
| 1/2 | c | Firmly packed brown sugar |
| Additional brown sugar |
INSTRUCTIONS
Combine 5 cups milk, rice, 1/2 cup sugar, cinnamon, vanilla and salt in heavy medium saucepan. Bring to boil. Reduce heat to low and cook until rice is tender and mixture is thick, stirring frequently, about 50 minutes. Mix in Sherry and 1/2 cup brown sugar. Serve pudding hot or well chilled. Thin with milk if pudding is too thick. Spoon into bowls. Press additional brown sugar through sieve atop puddings and serve. Serves 4. Bon Appetit May 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1792
Calories From Fat: 263
Total Fat: 29.4g
Cholesterol: 117.1mg
Sodium: 1301.8mg
Potassium: 2268.8mg
Carbohydrates: 335.8g
Fiber: 2.8g
Sugar: 280.7g
Protein: 53g