Diploma in Advanced Culinary Arts | Baking & Patisserie 388 Notes 1. To multiply the recipe, multiply all ingredients proportionately. Equipment Measuring scale Measuring spoon set Mixing bowls Rubber Spatula Saucepan Chef’s Knife White Chopping Board Key Learning Making a warm pudding Yield: Rice Pudding Ingredients Method 1. In a saucepan boil the milk and add rice. 2. Reduce the heat and simmer until the rice is tender. 3. Stir the milk mixture frequently to prevent the rice from sticking to the bottom of the pan. 4. When the rice is cooked, take off the heat and add the sugar, vanilla extract, raisin and ground cardamom. 5. Return to heat and cook until the rice pudding thickens (about 5 to 10 minutes). 6. Remove from heat and add the nuts. 7. Serve warm. Rice Pudding Whole milk 500 ml Short grain rice (Egyptian) 35 g Granulated sugar 25 g Vanilla extract 1 tsp Ground cardamom (optional) 1 pinch Raisins (optional) 20 g Cashew nut (optional) 30 g
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