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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nora sayed
[email protected]This rice pudding is a bit bland. I would recommend adding more spices or extracts to give it more flavor.
md agigur
[email protected]This is the best rice pudding recipe I've ever tried. It's creamy, flavorful, and has the perfect texture.
Diya Mim
[email protected]This rice pudding is a great way to use up leftover rice. It's also a great way to get your kids to eat their rice.
Rajkumar Dhevkota
[email protected]I love that this rice pudding can be made ahead of time. It's perfect for busy weeknights.
Riya Aktar
[email protected]This rice pudding is a great way to get kids to eat their rice.
Yoi San
[email protected]I've made this rice pudding several times now and it's always a hit with my guests.
H.M Rana
[email protected]This rice pudding is perfect for a special occasion. It's elegant and delicious.
smart gallary
[email protected]I'm not a big fan of rice pudding, but this recipe changed my mind. It's so flavorful and creamy.
Tamanna Tanha
[email protected]This rice pudding is a great way to use up leftover rice. It's also a budget-friendly dessert.
Sudeer Ahmed
[email protected]I would highly recommend this rice pudding recipe to anyone. It's easy to make and tastes delicious.
AYUSH FF
[email protected]This is the best rice pudding I've ever had. It's so creamy and smooth.
Wasy Sanghi
[email protected]This rice pudding is amazing! I love the combination of flavors and textures.
Dan Wall
[email protected]I followed the recipe exactly, but my rice pudding turned out too runny. I'm not sure what went wrong.
Rome Monday
[email protected]This rice pudding is a little too sweet for my taste. I'll try using less sugar next time.
Zizi Fared
[email protected]I've never made rice pudding before, but this recipe made it easy. It turned out perfect!
Chuck
[email protected]This recipe is a bit time-consuming, but it's worth it. The rice pudding is so rich and decadent.
Simi Fajuyi
[email protected]I love how creamy and flavorful this rice pudding is. It's the perfect comfort food for a cold night.
Eman Artoshe4
[email protected]This rice pudding recipe is a keeper! It's easy to make and tastes delicious. I've made it several times now and it's always a hit with my family.