Wednesday, March 28, 2012

The Best Rice Pudding

3 T unsalted butter, plus more for greasing pan
3/4 cup white rice
5 cups whole milk
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup white sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
1/2 to 3/4 cup raisins soaked in 1/4 cup of rum or cognac, optional

lazy cream, for serving

Preparing the rice pudding:
Preheat the oven to 350 degrees F. Grease a 13-inch by-9-inch by 2-inch baking pan with butter.

Using a double boiler over medium heat, cook the rice in the milk with a pinch of salt uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.

While the rice is cooking, combine the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.

Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.

Pour the mixture into the prepared baking pan. Drain and add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving. Serve with a dollop of lazy cream on top and a sprinkle of ground cinnamon.

Serves 16


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP