Ingredients
1 14 cups milk
1 14 cups water
14 cup sugar
1 cup uncooked rice
2 tablespoons butter
12 teaspoon almond flavoring
1 cup whipping cream
1 tablespoon sugar
12 cup slivered almonds, blanched
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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In a large saucepan, combine milk, water and the 1/4 cup sugar. Bring to a boil over high heat, stir in rice. Reduce heat. Simmer, uncovered, about 30-35 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in butter and almond flavoring until well combined. Cool. Whip cream and beat in 1 Tbs sugar. Fold cream and almonds into pudding. Cover and chill at least 2 hours before serving. Serve with fresh raspberries, raspberry jam or sauce.