Rice pudding may not be on everyone’s radar. Maybe too comforty. Too old time. Too yesterday. But even though I don’t make it very often, whenever I do, it’s just so gosh darned GOOD. Hits the spot. And this one may be my forever go-to recipe from now on. My friend Norma thought rice pudding sounded good. She’s still recovering from very major surgery and because of radiation damage to her throat, has a very hard time swallowing. She’s had major skin cancer caused by anti-rejection medication she must take for the rest of her life. Taking the medication allows her to live with her transplanted lung, but she seems to be one of the many who develop skin cancer because of it. She’s getting better, but slowly.
A day or so ago I made another big, huge batch of the Italian Sausage and Tomato Soup that I just posted about 3 weeks ago. It was so good I had to make more of it. Half went to Norma and she says it tastes good. She just can’t swallow very much of it. But puddings she can do. They go down more easily, as long as they’re kind of soupy. There isn’t a pudding I haven’t made. I’ve done butterscotch, chocolate, tapioca, vanilla, milk chocolate and rice. So we’re starting back on ones I’ve made before, this time rice.
I did a search for rice puddings – even though I’d made Dorie Greenspan’s recipe the last time, I wanted to try something different. Norma wanted a thin, not too rich one. I found one at Elise’s blog, Simply Recipes that intrigued me. Basically I used her recipe, but I changed it a bit. I like the proportion of milk to rice (I added a tetch more rice than Elise did). And I used part 2% milk and part half and half. I used converted rice because I’d read a story awhile back about why it provides a better texture in rice pudding. I also used a part of a cinnamon stick to flavor enhance the milk/rice mixture. I also used half the amount of brown sugar. I tasted it and thought it was just fine. I also added nutmeg. The real freshly grated stuff – both to the pudding and just a whiff of it on top too. This one’s a keeper.
Recipe By: Adapted from Simply Recipes (blog)
Serving Size: 6
3 1/2 cups 2% low-fat milk
2 cups half and half
3/4 cup converted rice [Uncle Ben’s], or regular rice
2 pinches salt
1/2 whole cinnamon stick
2 large eggs
1/4 cup dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 cup raisins
1. In a medium-sized, heavy-bottomed saucepan, bring the milk, rice, cinnamon stick and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. Remove scum from top of milk if any forms (and discard). Remove and discard the cinnamon stick.
2. In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.
3. Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla, ground cinnamon and nutmeg. Remove from heat and stir in the raisins. Serve warm or cold.
Per Serving: 364 Calories; 14g Fat (33.7% calories from fat); 12g Protein; 49g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 177mg Sodium.
A year ago: Butternut Squash Soup with Pancetta