Ingredients Jump to Instructions ↓

  1. The recipe in Jane and Michael Stern's occasionally-precious SQUARE

  2. MEALS makes a dead good creamy rice pudding.

  3. 1 cup long-grain rice*

  4. 2 cups water

  5. 1 teaspoon salt**

  6. 3/4 cup sugar **

  7. 3 cups milk**

  8. 1/2 cup raisins**

  9. 3 egg yolks

  10. 1 cup cream, light or heavy, depending on how rich you want pudding

  11. 2 teaspoons vanilla extract

  12. nutmeg or cinnamon

  13. 1 cup heavy cream

  14. RECIPE ANNOTATIONS FROM ME, after careful experimentation:

  15. *Use arborio rice for best results.

  16. **1/2 t salt

  17. **1/2 C sugar is more than enough

  18. **This dessert, always a favorite in our house, became *even better*

  19. when, after moving to San Francisco, I began making it with the

  20. extra-rich milk available here. To get the same effect, add a

  21. tablespoon or two of cream to regular whole milk. Do not make rice

  22. pudding or bread pudding with skim milk. The flavors come off wrong

  23. and the smoothness doesn't develop properly.

  24. **Raisins are optional. We leave them out, having negotiated the

  25. "Bread pudding-rice pudding truce" years ago, in which bread pudding

  26. has raisins and rice pudding does not. If you do use raisins, use the

  27. yellow ones, for a more harmonious appearance and softer taste.


  29. Combine rice, water, and salt in saucepan and simmer 3 minutes. Add

  30. sugar and milk and bring to a slow simmer over low heat, stirring

  31. occasionally.

  32. NOTE: I stir constantly, same as for risotto or custards, to prevent sticking. It doesn't mar the end product at

  33. 30 minutes, or until the milk is absorbed.

  34. Cool.

  35. If you are very greedy, you can stop right here. You have an edible,

  36. creamy rice pudding; stir in the cream and heat it a bit longer for best quickie results.

  37. Soak raisins in water until they are plump.

  38. 300 deg F. Butter a

  39. 1 1/2 quart baking dish.

  40. Whisk egg yolks with cream and vanilla. Combine with cooled rice and mix well. Drain the raisins and mix with rice. Turn into baking dish

  41. and sprinkle with nutmeg or cinnamon. Bake, uncovered, until set at

  42. 25 minutes,

  43. oven, do keep an eye on it

  44. ).

  45. Gently heat (microwave) 1 cup heavy cream to lukewarm and pour on top.

  46. You can leave the nutmeg off the pudding and stir it into the cream,

  47. with a little vanilla.

  48. Delicious by itself or with fresh fruit such as peaches, juicy ripe

  49. strawberries, apricots.


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