Preparation:
*Use arborio rice for best results.
**1/2 t salt
***1/2 C sugar is more than enough
****This dessert, always a favorite in our house, became *even better* when I
began making it with the extra-rich milk when available. To get the same
effect, add a tablespoon or two of cream to regular whole milk. Do not make
rice pudding or bread pudding with skim milk. The flavors come off wrong and
the smoothness doesn't develop properly.
*****Raisins are optional. We leave them out, having negotiated the "Bread
pudding-rice pudding truce" years ago, in which bread pudding has raisins and
rice pudding does not. If you do use raisins, use the
yellow ones, for a more harmonious appearance and softer taste.
Combine rice, water, and salt in saucepan and simmer 3 minutes. Add sugar and
milk and bring to a slow simmer over low heat, stirring occasionally. [NOTE:
I stir constantly, same as for risotto or custards, to prevent sticking. It
doesn't mar the end product at all.] Cook, uncovered, 30 minutes, or until
the milk is absorbed. Cool.
[If you are very greedy, you can stop right here. You have an edible, creamy
rice pudding; stir in the cream and heat it a bit longer for best quickie
results.]
Soak raisins in water until they are plump.
Preheat oven to 300 deg F. Butter a 1 1/2 quart baking dish.
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 and
sprinkle with nutmeg or cinnamon. Bake, uncovered, until set at
edges but still creamy inside (about 25 minutes, [depending on your oven, do
keep an eye on it]).
Gently heat (microwave) 1 cup heavy cream to lukewarm and pour on top. [You
can leave the nutmeg off the pudding and stir it into the cream, with a little
vanilla.]
[Delicious by itself or with fresh fruit such as peaches, juicy ripe
strawberries, aprico |
