Classic rice pudding uses regular milk, sugar, cinnamon, and raisins. While using jasmine 'Jazzmen' rice elevates these flavors on its own, we decided to further jazz it up!
Flavored coffee creamer opens up a world of flavors without a lot of effort. The French Vanilla coffee creamer brought a delicious vanilla flavor to the pudding. Also, because the creamer has enough sugar on its own, we were able to omit it.
Any dried fruit is a suitable alternative to raisins for rice pudding... but chopped nuts or even candy bits.
Adding a little liquor also adds an additional dimension.
Other version possibilities could include... using a hazelnut coffee creamer, mini chocolate chips, and Irish cream liquor..... etc.
Ingredients: 1 1/2 cups cooked Jazzmen Rice 1 cup milk 1 cup french vanilla coffee creamer 1/4 tsp salt 1 egg 1/4 tsp cinnamon 1/2 cup dried cranberries 1 tbs hazelnut liquor
Slivered almonds for garnish Directions: Mix milk and creamer together. Add the rice, salt, and milk-creamer mixture into a medium-sized sauce pan and stir together over medium heat. Simmer gently until thickened, stirring frequently to prevent sticking, about 20 mins.
In a small mixing bowl, whisk together the egg and cinnamon. Temper the egg mixture with a 1/2 cup of the hot rice mixture, adding a tablespoon at a time to the egg mixture, vigorously whisking during each addition to incorporate.
Add the tempered egg mixture back into the saucepan with the rice and stir on low heat for 5 - 10 minutes, until thickened. Halfway through this final cook stir in cranberries and hazelnut liquor.
Serve warm or cold, garnished with almonds.
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