RICE PUDDING
Anyone looking to try one's hand at playing around with a recipe can't do better than to start with rice pudding. I began making rice pudding with our son's babysitter, a Frenchwoman named Marie-Cécile, who cooked au pif, meaning she followed her instincts and would riff on just about everything she made. Moi? I followed Marie-Cécile's lead and have been making my own version of rice pudding regularly, but rarely with the same flavorings. Sometimes I'll stir chocolate into the pudding right before it's cooked, and often I'll top the pudding with roasted fruit. For apples, cut 2 unpeeled apples into 1/4-inch wedges. Cook 1/2 cup sugar in a nonstick skillet until amber (stir only after the sugar starts to color), add 2 tablespoons butter followed by the apples. Cook, turning the wedges, for 6 to 8 minutes, until translucent.
Provided by Dorie Greenspan
Categories custards and puddings, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Rinse the rice under cold running water, then turn it into a medium saucepan, and cover with water. Add the salt, bring to a boil, reduce the heat and simmer for 10 minutes. Drain.
- Rinse the saucepan with cold water, shake out excess (don't dry) and pour in the milk and sugar. If you're using a vanilla bean, scrape the pulp into the pan and drop in the pod (if you're using extract, you'll add it later). Bring to a boil, stirring to dissolve the sugar. Stay close: Milk is notorious for bubbling over. Lower the heat, stir in the rice and cook at a steady simmer, stirring frequently (especially at the start) for 30-40 minutes, or until the rice is very tender, the pudding feels just a little thick as you stir it and most of the milk has been absorbed (the pudding will have cooked down by about half). It's hard to give an exact time because it depends on the rice, the size of the pan and the amount of heat beneath it.
- Scrape the pudding into a heatproof bowl, and remove the vanilla bean, if you've used it. If you're using extract, stir it in now. Cover (if you want to avoid a skin, press plastic wrap against the surface of the pudding), and cool to room temperature or refrigerate. Tightly covered, the pudding will keep in the fridge for about four days; serve cold or at room temperature.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 331 milligrams, Sugar 14 grams
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Affiong Whittaker
[email protected]This rice pudding is a great way to use up leftover rice. It's also a fun and easy recipe to make with kids.
Enoka Mailei
[email protected]I've made this rice pudding recipe several times and it's always a hit. It's the perfect dessert for a potluck or party.
Brooklyn Jordana
[email protected]This rice pudding is a classic for a reason. It's simple, comforting, and always a crowd-pleaser. I love adding a dollop of whipped cream on top.
Mr_charlie 09
[email protected]Easy and delicious. I made this rice pudding for breakfast and it was the perfect way to start my day. It's also a great make-ahead breakfast or snack.
Umair Jan M Hassani
[email protected]This rice pudding is so creamy and flavorful. I love the addition of vanilla and cinnamon. It's the perfect dessert for a special occasion.
Simangele Nonhlanhla
[email protected]Great recipe! I made this rice pudding for my kids and they loved it. It's a great way to get them to eat their rice.
mars
[email protected]Perfect comfort food. This rice pudding is the perfect dessert for a cold night. It's warm, creamy, and so comforting. I love adding a sprinkle of cinnamon on top.
juvinci kasongo
[email protected]Simple yet delicious. I love how easy this recipe is to follow. The rice pudding turned out creamy and flavorful. I'll definitely be making this again.
Joey m Nebbergall
[email protected]Amazing! I made this rice pudding for a party and everyone raved about it. It was creamy, flavorful, and the perfect sweetness. I highly recommend this recipe.
Addison Gittens
[email protected]This rice pudding recipe is a lifesaver! I've tried so many different recipes and this one is by far the easiest and most delicious. My family loved it.