Makes 4 Portions Rice Puddings
INGREDIENTS
½ Cup Uncooked White Long-Grain Rice (Unwashed)
¼ Teaspoon Kosher Salt
1 Cup Water
¼ Cup White Sugar
1 ⅓ Cups Milk
1/8 Teaspoon Cinnamon (or a Pinch)
½ Teaspoon Vanilla Extract
1 Large Egg Yolk
1 Tablespoon Cold Butter
2 Tablespoons Dried Cherries, Chopped
METHOD
METHOD
1 Do not wash rice.
2 Put rice, sugar and water in a microwave rice cooker.
3 Cook for 12 minutes and mix to break up rice.
4 Add 1 ⅓ Cups Milk to the rice and mix well.
7 Add cooked rice to a pot and put on stove top medium to high heat.
8 Simmer until it thickens. The more you simmer it the thicker it gets.
9 When rice is at desired thickness take off the heat and wait a minute or 2.
10 Add Cinnamon to your taste, Vanilla Extract, and egg yolk. Whisk vigorously straight away.
11 Add the dried fruit Dried Cherries, Chopped.
12 Add the butter and mix again.
13 Put rice in serving bowls and refrigerate until set.
14 Serve
NOTE
1 Make sure the egg is the last to be added in step 10.
2 Serve with your preferred dried fruit.
3 Raisins are Traditional.
It’s not every day you find yourself walking next to someone on the street, who’s eating from a ridiculously large tub of rice pudding. Well, that’s exactly what happened to me the other day, and it served as a reminder for what a great, and comforting dessert rice pudding really is.
For whatever reason, it’s usually not near the top when people list their favorite desserts, but despite that, it’s a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.
Most recipes have you make the pudding in a clean pot, since, I’m assuming, they’re afraid the starch at the bottom of the pan used to cook the rice will burn. And, it probably would, unless you deglaze the bottom with cold milk before turning the heat back on. Not only will this simple step prevent the pudding from scorching, but also I think we get a little bit of extra toasted rice flavor. I also prefer an egg yolk to a whole egg, but regardless, be sure to whisk it in fast and furious, or they might scramble.
If you’re scared, you can temper the egg by mixing in a few spoons of the hot rice mixture, before blending in, but as I’ve said before, there’s nothing wrong with a little adrenalin-inducing danger in the kitchen. So, no matter what you garnish it with, or whether you eat it inside, or crossing Dolores Street, I really hope you give this a try soon. Enjoy!
