When to make rice pudding
How To Make The Best Rice Pudding Ever!
today we're doing something new
something fresh I have never done this
category yet as far as I can think of
it's called desert I try to stay away
from deserts
I should stay away from pasta too but
we're going to do dessert it's going to
be rice pudding now this is the way my
family does it it is a simple version
it's easy but long it's going to take
about two hours to make total from
beginning to end but it's a piece of
cake to make okay here's all the
ingredients you have 4 cups of water you
got 6 cups of milk 2 cups of sugar
one-and-a-half cups of long grain rice
now I'm all about prep work so what I'm
going to do is I'm gonna take these
three ingredients I'm going to mix them
in the bowl and stir it up and leave
them there until the very end okay but
let me show you how to do this first
before we start cooking the rice all
right now I don't know if many of you
know how to crack eggs is how I do it
okay you tap them together until one
breaks set the other one down so you
have a little dent ation just press your
fingers there and separate comes right
out now when you get down to the bottom
one I just kind of take my knuckle and
tap it like that it's a little Messier
but it still separates easy 1 tablespoon
of vanilla this is obviously just for
flavoring there we go
drop it in there here is a dash of
cinnamon
dash is just kind of a shake or two so
we're just going to that's a dash then
you take this mixture what I want you to
do is I want you to to mix that all up
right there break it up break the yolk
up stir it up and then once again before
you put this in the rice pudding mixture
you're going to have to do it again a
little mixing ok it's going to separate
that's it
looks nasty it's going to be delicious
all I care about is the end result for
the 4 cups of water into the pan put the
rice in the water then you're going to
turn it on high flame now you just want
to high flame till it starts to boil
going to cook this just like you would
pasta okay keep stirring it this recipes
could require you to constantly check it
and stir it I would not go more than a
minute or two without stirring so once
again it's going to be a long process
piece of cake
so we're going to cook this down right
now when this gets thick we're going to
throw the next ingredient in as you can
see the rice is thickening up
be careful keep stirring this getting
real puffy now now here's a tip you want
to remember this if anything sticks
during this entire process leave it on
the bottom keep going
do not scrape the bottom with a spoon
just stir on top okay once again
anything sticks leave it on the bottom
to the end you'll scrub it out later
it will not ruin the rice pudding I've
done it you can now see that almost all
the water is gone out of this rice it's
really puffy a little bit of water left
so this is what you're going to do you
can take those six cups of milk and add
that in there we're going to cook that
down next our flames at 50% here's what
I recommend the milk should be at room
temperature but if it's cold it's going
to take a little bit longer to heat up I
go back up to high till it starts to
bubble bring it back down to 50% again
okay now it's time to pour in your sugar
and it should thin it out a little bit
there we go now sugar right in there and
as you mix it up and that sugar melts
into the mixture you're going to see it
kind of loosen up a little bit and it's
kind of like almost make it lazy looking
too as you can see it's looking really
thick really creamy and really shiny
okay you're going to be tempted to call
this done I'm telling you when you think
it's done you're probably going to be
about five more minutes away so be
patient okay
now it's getting pretty thick look at
that we're going to add in the mixture
at the end here's the important process
now you guys remember this mixture here
is the egg the cinnamon the vanilla we
made in the very beginning okay it's
what you're going to want to do you're
going to pour it in slowly you're going
to mix it in you don't want the egg
cooking in a clump so you got to keep
stirring this is the probably the
hardest part it's not hard
at all ready here we go put in a little
bit stop make sure it blends in whoops
all over the place good job jack just
put it in nice and smooth okay there we
go
don't get too carried away and put in
some more and put in some more just
slowly stir it in no great rush it's
only getting a thicker and better make
sure it mixes it all and good don't want
to see any yellow should blend right in
okay oh wow you could totally smell the
cinnamon now the sugar the cinnamon Saul
mixing together it's delicious keep
stirring it and it's all blended good
turn the flame off and we're going to
pour this out all right let's pour this
in the bowl and see how that goes
pour it in slowly now to top it off take
your cinnamon lightly sprinkle the
surface you're going to stick that in
the frigerator depending on how you like
it you want a really cold leave it in
there for about 15-20 minutes you like
it just chilled a little bit you want a
little warmth to it
then just put it in for about five
minutes and that is my family's rice
pudding secret recipe we only make this
during the holidays normally but I
haven't done a dessert so I thought I
would do one and the good news is I just
scraped some right off the other pot
that's right there's always something up
in the pot don't rinse the pot right
away the kids love the pot and I didn't
burn any none none
all right so here we go so we're gonna
try this oh wow
cinnamon sugar it's beautiful here we go
oh that's delicious and in celebration
I'm gonna go to Walmart right now and
pick up my miracle knives and we're
going to start filming that video next
enjoy I'll enjoy see you later
