Old-Fashioned Rice Pudding

1-recipe

I am overjoyed when a found recipe can broaden my horizons or change my opinion of a dish, and this one certainly did. Previously, I had known rice pudding in two forms: the yogurt-based dessert served at Indian restaurants, and the watery, uninteresting American type which has as much to do with pudding as a goldfish has to do with automobiles. Thanks to this recipe, I have discovered a third type of rice pudding: rich, thick, custardy, and wonderful. The flavors mingle beautifully; cinnamon, and sugar, and cream… oh my. I think I may be in love. (I have chosen to omit the raisins, as neither my SO nor I like them. If you do enjoy raisins, please feel free to include them in your preparation; see the original recipe above for directions.)

This pudding may be enjoyed warm or cold, with or without extra cream on top. I recommend it cold, and with cream. After all, if one is going to indulge, one should do it all the way – and we certainly did. The serving shown in the final picture was the last one remaining, and it was consumed within minutes of being photographed.

Ingredients:

  • 2 cups cooked short-grain rice
  • 1/2 cup water
  • 2 cups milk
  • 2 eggs, beaten
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon

Directions:

Preheat the oven to 350 degrees Fahrenheit.

2-rice

Place the rice into a medium cooking pot over medium heat, and add the water.

3-cover

Simmer, covered, for 2-3 minutes or until the liquid is absorbed.

4-add-milk

Add the milk and boil gently, stirring, until the mixture becomes thick and creamy.

5-creamy_milk

Here is what the mixture should look like when it has thickened.

6-combine_eggs

In a medium bowl, combine the eggs, sugar, salt, and vanilla.

7-add_rice

Slowly add the rice mixture, stirring constantly.

8-in_dish

Pour this mixture into a greased 2-quart casserole dish, and sprinkle the cinnamon on top.

9-dish_in_water

Place the casserole dish into a larger shallow pan containing 1 inch of hot water (measured after the casserole dish is added).

Bake for 45 minutes, or until a knife inserted into the center comes out clean.

Serve warm or cold, with or without cream.

10-finished

Serves 6.

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