Question submitted by Bubby (firstname.lastname@example.org):
I love rice pudding. Almost any kind makes me happy - except the gummy kind from the supermarket that you mentioned your brother eats. Yuck!
I always like the rice pudding they serve in diners. It’s creamy and not too sweet. I can’t imagine that the diner cooks bother with separating eggs like your mother did in her recipe.
Do you have an easy rice pudding recipe to share?
Yes I do!
Rice Pudding is also one of my favorites. I have about a dozen recipes, a few for the creamy, sensuous kind you can get at a good diner. Try this one (you can ask for another whenever …). The rice is slightly al dente — you can tell it’s rice, which I like better than the puddings in which the rice is ultra soft.
Be careful not to let the mixture come to a boil after you put the egg mixture back into the saucepan, because that can cause curdling.
Creamy Rice Pudding
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/2 cup long grain rice (not instant or parboiled)
- 1/2 cup raisins
- 1 cup cream (can be heavy, whipping or light)
- 2 large eggs
- 1/2 cup sugar
- 1-1/2 teaspoons pure vanilla extract (not imitation)
Combine the milk, salt and rice in a large saucepan and bring to a simmer over medium heat. Simmer for 15 minutes, stirring occasionally. Add the raisins and cook for another 5-6 minutes or until the rice is tender. Stir in 1/4 cup of the cream. While the rice is cooking, combine the eggs and sugar in a bowl and beat (use a hand mixer) for 3-5 minutes or until the mixture is thick and pale. Pour in the remaining 3/4 cup cream and stir to blend the ingredients. Gradually add some (up to one cup) of the hot rice mixture to the eggs (this helps prevent the eggs from curdling), stir and spoon the egg mixture into the saucepan. Stir to blend ingredients and cook over medium heat for about 4-5 minutes or until the mixture thickens slightly. Pour into a large bowl and stir in the vanilla extract. Let cool. Serve warm or chilled.
Makes 8 servings
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