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.
Monday, May 18, 2009
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:
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.