c i r k a

Rice Pudding

  • 1/4 tsp salt
  • 1 cup medium grain or long grain rice
  • 3 cups whole milk
  • 2 cups half-and-half
  • 2/3 cups sugar
  • 1/2 cup raisins
  • 1 tsp ground cinnamon
  • 1 1/2 tsp vanilla extract

  1. Bring 2 cups water to boil in large, heavy-bottomed pot (at least 3 quarts). Stir in salt and rice, cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 min.
  2. Add milk, half-and-half and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer.
  3. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 min. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until the surface is visible when the spoon is dragged across the bottom, about 9 min longer. Pudding should be thickened, but not too much since it hardens with cooling.
  4. Remover from heat and stir in raisins, cinnamon, and vanilla extract. Cool and serve at room temperature or chilled.
  5. Alternative: Orange and Toasted Almonds - substitute 1/3 cup slivered almonds that have been toasted until just golden and fragrant, stirring frequently, in small heavy skillet over medium heat ( 4-5 min), and 2 tsp grated orange zest for the raisins and cinnamon.

Serves: 6-8       Total cooking time: 1 hr

recipe/ricepudding.txt ยท Last modified: 2011/12/11 04:25 (external edit)