“Rice pudding is how God meant us to consume rice,” my father announced when I pointed out I was pondering about generating some. Effectively that settled it, rice pudding it would be.
With a small investigation, I found that there are two simple approaches to make rice pudding—baking or boiling.
Then there is my father’s way, which is consider some cold white rice, add some cream, sugar, and cinnamon. Mix and eat. Dad has been making rice pudding this way my total lifestyle, but dad’s strategy has by no means appealed to me that significantly, so boiling or baking it would have to be.
The first recipe I experimented with called for three/four cup of heavy cream for a recipe that only served two people. Yikes! Too rich, couldn’t eat it. (Ever observe that recipes twenty years and older can be a bit hefty on the cream and butter?) A couple of adjustments later, I settled on this recipe, making use of the boiling strategy. It is especially tasty with raisins.
Rice Pudding Recipe
one Cook the rice in milk: In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Decrease heat to lower and simmer partially covered until finally the rice is tender, about twenty-25 minutes. Stir regularly to avoid the rice from sticking to the bottom of the pan.
2 Mix egg and brown sugar, temper with rice mixture: In a little mixing bowl, whisk collectively egg and brown sugar until finally properly mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to include.
3 Add tempered egg mixture back to rice mixture: Include egg mixture back into the saucepan of rice and milk and stir, on lower heat, for 5 to ten minutes, until finally thickened, or about 160°F (71°C).
Be mindful not to have the mixture come to a boil at this level or it will curdle. Stir in the vanilla. Take away from heat and stir in the raisins and cinnamon.
Serve warm or cold.
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