Mahatma Rice Pudding (BzzAgent Review)

Guess what I had a chance to review some yummy rice threw my BzzAgent account. I just love reviews that have to do with food, means I can try out new recipes. And so of course what type of recipe do I make but a dessert ... lol I know I'm bad :). But I did use it in the

Chicken and Rice

that I showed you a few weeks back, so put down the witching forks :).

My grandmother use to make rice pudding and mom would make it every once in a while it's a true comfort meal. I love it warm and even cold. Caden has voted on warm (he's a no cold food kid) and Cole just loved it either way! I think I'll try the Strawberry Parfait Rice Pudding next time. It's just a fancy way of layers of rice pudding and strawberries. I'll tell the boy it's like the parfait's at McD's :).

Mahatma was a perfect rice to cook with in both recipes, it wasn't mushy or flavorless. We tried the white and brown and the boys couldn't taste the difference with either of them. Easy to put in my rice cooker and go! I even picked up another bag when I was at Winco and found it's price to be about the same as the others but the quality is better!

Next time you're picking up rice I suggest you try Mahatma you will never go back! Now for a yummy recipe you're going to have to try. Now it's a little time consuming and you do need to keep an eye on it, I walked away at one point and the milk bubbled up and got a little brown on the bottom, so be careful! I also used golden raisins (we're not big raisins fans around here) from the bulk section. Again if you have a bulk grocery store go you'll save so much!

Classic Creamy Rice Pudding

Ingredients

1 1/2	qts	2% milk
1	cup	sugar
1/2	cup	Mahatma® White Rice
1/2	cup	raisins
1	tsp	vanilla extract

Directions

Combine milk, sugar and rice in a heavy saucepan. Bring to a gentle boil over medium heat, reduce heat to simmer and cook uncovered for 1 hour, stirring occasionally. (The milk should just barely simmer, with bubbles breaking only at the outside edge of the surface. After an hour, the rice should be soft.)

Add raisins, increase heat to medium, cook, stirring frequently now, until rice has absorbed most of the rest of the milk - - but not all - - and the pudding is creamy, about 30 minutes longer.

Remove from heat and stir in the vanilla. When cool, it will thicken, but still be very creamy - - with no cream. Serve warm or well chilled.

Here are some tasty variations to this "classic rice pudding" recipe ...

A Thai-Pudding Delight - substitute a 14 ounce can of coconut milk (not cream of coconut) for part of the milk. Fold in 1 tablespoon zest of lime and garnish with lime zest and shredded toasted coconut.

Mocha Rice Pudding - add 2 teaspoons instant espresso powder when adding vanilla extract. To cooled pudding add whipped topping and sprinkle with a mixture of sugar and espresso powder.

Swedish Rice Pudding - to cooked and cooled Classic Creamy Rice Pudding, fold in 3/4 cup whipped cream. Add 1 teaspoon almond extract with vanilla extract. Top with toasted almond slivers.

Strawberry Parfait Rice Pudding - in four parfait glasses, alternate Classic Creamy Rice Pudding with layers of fresh strawberries. Top with whipped cream and a dollop of strawberry jam

I was given two bags of rice to try out, The thoughts are my own from cooking with the rice for my family and friends.