Recipe 93 from The Smitten Kitchen Cookbook by Deb Perelman
WW Note: 20 points for 1 of the 9 portions. But the portions are generous so you could get this down to 10 points by halving it too.
This recipe can be found in Deb Perelman’s “The Smitten Kitchen Cookbook” on pages 275-276 or from the following sites:
This recipe was a nice redemption to last week’s pudding recipe! I really liked this one and was pretty excited to be able to find rice right now to even make this happen! Deb does say that if you have leftover rice you can skip the first step so I guess we could have ordered take-out from Panda Express to keep the recipes going if needed.
I had all the milks on hand as well so this recipe was easier to do then I expected since it is basically a stir and cool and serve recipe.
The flavors tasted just like a yummy tres leches cake and the pudding made up lots and lots so this is great for a crowd because the 9 one cup portions I got out of it could be halved to get in to stretch farther.
Mind her instructions about allowing the rice to absorb 90% which took the full time she suggested. It does thicken up while it cools so it doesn’t need more time then that despite what you think! Take that from experience.
This is another recipe that requires some cool time so you don’t want to make it moments before you want to serve it. The whip cream you can do right before you serve it but I was able to make mine and it stayed pretty good in the refrigerator for a few days after.
Keeping it short and sweet this week because that’s kind of how the recipe flowed and I’m really tired today :-) be well!
Happy pudding making!
