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Creamed rice pudding Biography
To me, rice pudding has always felt like one of those foods on the school cafeteria dessert menu that didn't really feel like dessert or a treat. It was always gelatinous looking and tasted as if it came out of a can or box. It wasn't until several years ago when my mother-in-law told me about her passion for homemade rice pudding that I considered making it myself. I was in culinary school at the time, so it felt like a fun challenge. My mother-in-law loves it creamy with a sweet vanilla taste, so I aimed to please and she approved of the result.
Now that we offer Kenya dessert once in a while, we try to give him things that will satisfy his sweet tooth, but are also healthy and nutritious. This rice pudding recipe, which is a weelicious spin on my other version, is heaven. It's so easy to make and you can easily double the recipe to feed a crowd or just to have some in the fridge all week -- though every time I make this, it doesn’t last that long.
This recipe for Creamy Rice Pudding is, well, wonderfully creamy. It makes a lovely dessert (top it with whipped cream for extra yumminess), but I've often eaten for breakfast to great effect. Regular old long-grain rice works beautifully, but you can bump this pudding up a notch or two by using plump short grain or aborio rice.
Note: You can use 2 cups leftover rice and skip step 1.
INGREDIENTS
1 cup long-grain white rice (aborio or short grain rice also work nicely)
1 Tbsp. plus 1/2 tsp. salt, divided
2 cups milk (whole milk yields the richest result, low-fat milk is just fine)
2 eggs
3/4 cup sugar
2 Tbsp. cornstarch
1 Tbsp. vanilla extract
Ground cinnamon for garnish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes about 6 servings
PREPARATION
Bring a large pot of water to a boil. Add 1 Tbsp. of the salt and the rice. Boil, uncovered, until the rice is very tender. You want it one step more tender than you would for serving on its own, but you don't want it mushy. Drain and set aside.
Put the milk in a medium saucepan and bring just to a boil. While the milk heats, whisk the eggs and sugar until pale yellow and slightly thickened. Whisk in cornstarch and remaining 1/2 tsp. salt.
Once milk is hot, adjust the heat to keep it just at a simmer. Slowly ladle a bit of the milk into the egg-sugar mixture while whisking constantly. Repeat with more milk until the egg mixture is hot. Whisk the egg mixture into the milk still in the pot. Cook, stirring pretty constantly, until the mixture thickens. Slowly increase the heat if the mixture isn't thickened. Keep stirring and watching – you don't want it to scorch on the bottom of the pot or overheat and separate.
Once pudding is thickened, you can pass it through a fine-mesh sieve if it isn't perfectly smooth. Stir in the vanilla and the rice. Serve warm or cover and chill to serve cold. Sprinkle with cinnamon, if you like.
To me, rice pudding has always felt like one of those foods on the school cafeteria dessert menu that didn't really feel like dessert or a treat. It was always gelatinous looking and tasted as if it came out of a can or box. It wasn't until several years ago when my mother-in-law told me about her passion for homemade rice pudding that I considered making it myself. I was in culinary school at the time, so it felt like a fun challenge. My mother-in-law loves it creamy with a sweet vanilla taste, so I aimed to please and she approved of the result.
Now that we offer Kenya dessert once in a while, we try to give him things that will satisfy his sweet tooth, but are also healthy and nutritious. This rice pudding recipe, which is a weelicious spin on my other version, is heaven. It's so easy to make and you can easily double the recipe to feed a crowd or just to have some in the fridge all week -- though every time I make this, it doesn’t last that long.
This recipe for Creamy Rice Pudding is, well, wonderfully creamy. It makes a lovely dessert (top it with whipped cream for extra yumminess), but I've often eaten for breakfast to great effect. Regular old long-grain rice works beautifully, but you can bump this pudding up a notch or two by using plump short grain or aborio rice.
Note: You can use 2 cups leftover rice and skip step 1.
INGREDIENTS
1 cup long-grain white rice (aborio or short grain rice also work nicely)
1 Tbsp. plus 1/2 tsp. salt, divided
2 cups milk (whole milk yields the richest result, low-fat milk is just fine)
2 eggs
3/4 cup sugar
2 Tbsp. cornstarch
1 Tbsp. vanilla extract
Ground cinnamon for garnish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes about 6 servings
PREPARATION
Bring a large pot of water to a boil. Add 1 Tbsp. of the salt and the rice. Boil, uncovered, until the rice is very tender. You want it one step more tender than you would for serving on its own, but you don't want it mushy. Drain and set aside.
Put the milk in a medium saucepan and bring just to a boil. While the milk heats, whisk the eggs and sugar until pale yellow and slightly thickened. Whisk in cornstarch and remaining 1/2 tsp. salt.
Once milk is hot, adjust the heat to keep it just at a simmer. Slowly ladle a bit of the milk into the egg-sugar mixture while whisking constantly. Repeat with more milk until the egg mixture is hot. Whisk the egg mixture into the milk still in the pot. Cook, stirring pretty constantly, until the mixture thickens. Slowly increase the heat if the mixture isn't thickened. Keep stirring and watching – you don't want it to scorch on the bottom of the pot or overheat and separate.
Once pudding is thickened, you can pass it through a fine-mesh sieve if it isn't perfectly smooth. Stir in the vanilla and the rice. Serve warm or cover and chill to serve cold. Sprinkle with cinnamon, if you like.
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Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
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Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
Creamed Rice Pudding Rice Pudding Recipe Kozy Shack Cake Brands with Cooked Rice Tin With Fruit NYC Pie with Jam Photos
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