Rice Pudding

DAVROS: The Daleks shall become Lords of Time! We shall become all...
THE DOCTOR: ...powerful!  Crush the lesser races! Conquer the galaxy! Unimaginable power! Unlimited rice pudding, et cetera, et cetera!
-- Remembrance of the Daleks, 5 October 1988

Rice pudding is made all over the world, in every region that grows rice, and there are many different ways to make this dish.  Whether you're making arroz con leche in Spain, mohgli in Lebanon, kheer in India, put chai ko in Hong Kong, or British pudding rice, you're guaranteed to find some kind of rice pudding in your local cuisine; and this is just one way of making it.  It's made in the same way as Italian risotto, by adding milk to freshly cooked rice, and gently cooking the rice for about half an hour until it thickens into a pudding.  Add cream, sugar, eggs and raisins, and top it with cinnamon, and you have a delicious and sweet dessert, or breakfast, that will certainly fill your tummy, or your kids' tummies. 

Pans needed: One saucepan, 3 quarts or more in size. For well-cooked rice, be sure to use a pot with a heavy lid, such as a cast iron pot. As it cooks, the rice will produce a lot of foam within the first few minutes, and if your lid isn't secure this will likely spill out of your pot and onto the stovetop burner. A heavy lid will prevent this and, even more importantly, it thoroughly pressure-cooks the rice so that your result will be minimum sticking and large individual saturated grains of rice.

Ingredients

1/2 cups uncooked white rice, unwashed
cups water (for boiling rice)
cups milk

The ratio of liquid to rice, as seen here, requires twice as much water as rice; then, in addition, add milk equal to the amount of water.

cup white sugar, separated: 3/4 cup to add to the rice before stirring, then another 1/4 cup to add later on
1/2 teaspoon salt
cup heavy cream (you can use milk if you don't have cream)
eggs, beaten
ounces raisins
tablespoons butter
teaspoon vanilla extract
About 1/4 teaspoon cinnamon

The entire time needed to make this dish is about 45 to 50 minutes, from beginning to end.  This recipe is in two separate parts: First, prepare and cook rice.  Then, add additional ingredients and turn your rice into rice pudding!

Add water to saucepan, cover the pan, and bring the water to a roiling boil. Add rice and stir it in. Bring the stovetop heat down to low. Cover the pot, and let the rice simmer for 18 minutes. Do not uncover the pot and do not stir the rice; just let it simmer. (That's how to cook rice.)  The reason why we don't wash the rice here is because we want the rice to be sticky.  So, we don't want to remove the coating of starch on the rice, which is largely removed when we wash it.

While the rice is simmering, beat the eggs in a small bowl. This is best done beforehand, because it will be difficult to prepare the eggs while the rice pudding is being stirred.

After 17 to 18 minutes, uncover the pot and stir the rice to fluff it up. Don't remove the rice from the pot. Raise the stovetop heat to medium. Add milk, 3/4 cup sugar, salt. Now you will need to stir the rice slowly and constantly for 20 to 30 minutes: do not stop stirring the rice for more than a few seconds if possible. (On a gas stove with direct flame, you'll only need to stir it for 20 minutes.)This will keep the rice and milk from burning and reduce the liquid, resulting in a thick, sweet pudding.

Stir in cream, beaten eggs, the remaining 1/4 cup sugar, and raisins. Mix it all in and continue stirring for another 5 to 10 minutes, until you feel the pudding is at the right consistency. Remove from heat and stir in butter and vanilla. Stir until the butter is melted. Sprinkle cinnamon over the top of the pudding.

This dish can be served while hot, though if you let it sit for 10 minutes it will thicken into a wonderful pudding.

YouTube: Cast Iron Unlimited Rice Pudding (not the same as the previous video)

Rice Pudding

Ingredients

Cast Iron Chaos

CONTACT

Email

Facebook

Thank you!

Error