CREAMY RICE PUDDING
Serves 6 to 8
For lovers of rice pudding, this recipe can't be beat. It's creamy, not too sweet, and, in my opinion, the ultimate comfort food.
1 quart milk
1/2 cup long grain rice, such as Carolina Brand (DO NOT use a polished rice
such as Uncle Ben's)
1/2 cup sugar
1/2 teaspoon salt
3-inch piece vanilla bean
Two 4-inch strips orange zest
1/3 cup golden raisins (optional)
1 cup light cream
2 large egg yolks
Garnish:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
Whipped cream, heavy cream, or sliced almonds, toasted
1. Place milk in the top of a double boiler set over 1-inch of simmering water. Cook slowly until bubbles form around the edges and a thin film covers the top, about 8-10 minutes.
2. Stir in the rice, sugar, salt, vanilla bean, and orange zest. Cover and simmer 1 1/2 hours, stirring occasionally. Check the water level in the double boiler periodically and refill as needed.
3. Remove the vanilla bean and zest. Scrape the seeds from the vanilla bean into the rice mixture. Stir in the raisins.
4. Blend together the cream and egg yolks and stir into the rice. Cover and cook over low heat, stirring occasionally, for EXACTLY 20 minutes. The mixture will have thickened. DO NOT OVERCOOK or it will start to separate and look curdled. Remove from heat.
5. Empty immediately into a large serving bowl. Combine sugar and cinnamon and sprinkle over the surface. Chill until thickened, about 1-2 hours. Serve with whipped cream, heavy cream, or toasted sliced almonds.
Copyright @ 2001 by Carole Walter, CCP
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