Rice is nice, especially when it's a part of a tasty recipe like this one for rice crêpes, filled with creamy rice pudding, fresh fruit and a sprinkling of powdered sugar.
3 cups fresh cooked rice, cooled but not cold
4 large eggs
2/3 cup evaporated milk
1 tablespoon butter or margarine, melted
1/2 cup all-purpose flour
1 tablespoon granulated sugar
2 cups milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
Vegetable cooking spray
2 1/2 cups fresh fruit (sliced peaches, strawberries, raspberries, blueberries, etc.)
Powdered sugar for sprinkling
- In a saucepan, combine eggs, evaporated milk, and melted butter in a small bowl. Stir in flour and sugar until smooth and blended. Stir in 1 cup cooked rice; let batter stand for 5 minutes.
- Meanwhile, heat 2 cups of the cooked rice, milk, and sugar in a saucepan over medium heat, stirring frequently, until thick and creamy, about 15 minutes. Do not boil. Remove from the heat and add vanilla; set the pudding aside.
- Heat a non-stick skillet and coat with vegetable cooking spray. Using about 1/4 cup of the batter, cook quickly, tilting the pan and swirling to make a thin pancake. Cook until the surface is dry, about 45 seconds. Turn and cook another 15 seconds. Repeat until all the batter is used.
- Spoon the rice pudding into the center, top with fruit and roll up. Sprinkle with powdered sugar.
Makes 6 servings.
Recipe and photograph provided courtesy of USA Rice Federation.