Tuesday, January 27, 2009

Rice Pudding

Breakfast or dessert? This has always been my quandary when eating rice pudding- when should it be served? Is it a too-sweet breakfast (like my mom always used to feed us) or is it a light evening dessert? I don't know what the "right" answer is, and frankly, I don't think it matters one bit. I'll eat it anytime, anywhere, in any of its many delicious forms.

Rice Pudding
recipe by Kelly

3 cups milk*
4 cups cooked rice (preferably cold)
1/3 cup sugar
2 tablespoons butter
1 cinnamon stick (or 1/2 teaspoon powdered cinnamon)
pinch of salt
1/3 cup raisins (optional)
2 egg yolks
1 teaspoon vanilla
  1. Combine 2 cups of milk, rice, sugar, butter, cinnamon stick and salt in large saucepan. Simmer over medium-low heat until rice is warm and mixture is creamy. Stir frequently (being careful not to burn the milk, although using a heavy saucepan should prevent this from happening)
  2. Remove from heat. Discard cinnamon stick. Stir in raisins and vanilla.
  3. Whisk egg yolks in a small bowl to blend.
  4. Pour 1 cup of milk into a small saucepan. Bring to simmer. Gradually whisk hot milk into beaten yolks.
  5. Pour egg-milk mixture into saucepan with rice mixture. Stir over medium heat for about 2 minutes (do not boil).
  6. Remove from heat and serve warm.
*If you like your rice pudding a bit thinner, add a little extra milk; if you prefer a thicker, more custard-like pudding, use a little less milk.

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