Saturday, November 8, 2008

Never Turn Your Back On Rice Pudding

Or This Could Happen





I was so busy trying to find something on the Food Network website that I took my eye off the ball, while making this batch of rice pudding. I looked just in time and I saved (most of) it.

Rice Pudding (6 servings)
Adapted from The Joy Of Cooking

¾ cup jasmine rice
1 ½ cups water
2 1/2 cups milk
2 cups half and half
a generous ½ cup sugar
1 teaspoon vanilla
½ cup raisins, soaked in 2 tablespoons of rum or brandy if you wish
1 teaspoon cinnamon

Bring rice and water to boil in large saucepan or Dutch oven. Cover and turn heat to low. Cook for 15 minutes. (Water will have been absorbed.)

Stir in milk, half and half and sugar. Bring to boil. Cook, uncovered, 25 to 30 minutes on medium to medium low heat, simmering gently until mixture is thick and creamy.



Stir in raisins and cinnamon after mixture has been cooking for 10 minutes. Keep an eye on it and stir whenever you’re in the vicinity. Remove from heat and stir in vanilla. Pour into medium bowl or ramekins.

Press plastic wrap right over top to avoid a skin forming. Refrigerate until ready to serve with a dollop of whipped cream and a sprinkle of cinnamon.




5 comments:

DebCarol said...

Your Rice Pudding looks divine. But hold the raisins for me please. As Joon says in "Benny & Joon"; "Well, they taste sweet, but really they're just humiliated grapes". Actually though, Golden Raisins are all right, maybe I'll make the rice pudding and use them instead......

Nirvana said...

This rice pudding looks delicious -- good thing you saved it! :)

Sue said...

Hiya DC,
Thanks so much. Yeah, I know raisins are a controversial addition. But they get all swollen and sweet. I love them. Golden raisins ARE even better.

Hi Nirvana,
If I had left it seconds longer, I would have been scraping half of it off the stove. That would not have been fun.

Michelle said...

Oh my goodness! I'm glad you managed to save the rice pudding!

Sue said...

Hi Michelle,
Me too!!!