Monday, May 18, 2009

Rice Pudding

This recipe is one that my mom and I have been making together my whole life.  It is my grandmother's recipe (which I have tweaked a bit).  It is the definition of comfort food.  Last night I made the best one I have ever made.  I strongly encourage you to make some for yourselves.

It is not a "stirred" rice pudding so do not expect the stuff you might find in the dairy cooler at trader joe's.  It is a baked custard with a dense base of rice and sweet fruit and a light and silky custard at the top.

Whisk in a large bowl:

3 eggs
1/2 C. sugar (I suggest raw organic cane sugar for a caramel-ly taste)
1/2 t. salt

Meanwhile scald (bring just to a boil and then turn off the heat):

1 1/4 C. milk (2% or higher)
2/4 C. heavy cream (or some combination of dairy that equals 2 C.)
1/2 a vanilla bean scraped w/ seeds (if you don't have this just add 1 t. vanilla to the egg mix)

slowly whisk the scalded milk into the egg mix beating continuously.

add to this:

1 C. cooked rice
1 handful of chopped dried fruit (I like apricots and cherries)
1 t. cinnamon
1/2 t. nutmeg

pour into a buttered casserole dish (I like to use a souffle dish).

place this dish into a larger pan and add about an inch of boiling water to the big pan (not the pudding).

place into a 325 degree oven and bake until custard is set, about an hour.

Eat warm or cool.