In a large, heavy saucepan or small stockpot, add 7 cups milk (I use 2% but any type works well), 1/4 tsp. salt and 1-1/2 cups standard long-grained (uncooked) white rice.
Over medium low heat, let milk heat (never to a simmer & especially not a boil!) slowly - stir rice occasionally until milk begins to cook the rice. This is a VERY SLOW procedure and takes around 45 minutes to an hour or even longer. Continue to let the rice cook slowly, stirring often making sure the bottom does not scorch or stick.
In a small bowl, beat 2 eggs plus 1 extra yolk with 1/2 cup white sugar.
When rice is cooked/tender, and milk has nearly evaporated - approximately one hour - (the mixture should be creamy and thick and not runny) - remove from heat and mix in the sugar/egg. Return the pot to a low heat and continue cooking and stirring for several minutes until eggs incorporate and cook thoroughly. Turn off heat and add a teasp. of vanilla extract.
At this point you can add (only if you want to) other ingredients. Raisins are a favorite - for plumper raisins, soak them in boiling water for several minutes and then drain/dry them before adding. For this recipe I toasted 1-1/2 cups of broken up walnuts and another cup of dried cranberries - a Tblsp. of grated orange peel finished off this dessert! Any other fruits and/or (toasted) nuts combination work well. The rice pudding is delicious served warm or chilled with some heavy cream or whipped cream spooned over the top!
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