We really love rice pudding but were out of rice so I decided to substitute couscous and it came out great
Prep Time
1 hr 35 mins
Dificult
Medium
Servings
2 hrs 15 mins
Ingredients
Instructions
Bring water to a boil in a large saucepan over medium heat. Stir in couscous and salt. Remove from heat
cover
and let stand until water is absorbed
about 5 minutes.
Stir milk and 1/4 cup sugar into the couscous; bring to a boil. Reduce heat to medium-low; cook and stir until mixture is slightly thickened
about 10 minutes. Remove from heat and whisk in eggs. Return to stovetop and continue cooking
stirring frequently
until pudding is creamy
about 5 minutes. Remove from heat and stir in vanilla extract.
Let pudding cool to room temperature
stirring occasionally
about 30 minutes. Spoon into a bowl
cover loosely with plastic wrap and chill until set
at least 1 hour.
Melt butter in a small saucepan over medium-low heat. Add pecans and 1/2 cup white sugar. Cook
stirring frequently
until pecans are coated and caramel thickens
about 5 minutes. Serve pecans and caramel sauce on top or alongside the pudding.
