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Nancy's Kitchen - Tried and Tested Recipes
Rice Pudding














Hello again everyone. I read the comment from Artemis about egg yolks in rice pudding. I have a recipe here that was given to me a long time ago, very similar to the creamy rice pudding posted here on 1/19. This also uses egg yolks, not saying why, but perhaps making the pudding somewhat richer. Though this is an excellent recipe for rice pudding, and very creamy, it does require a lot of hands on time when preparing it. It also should be made in a heavy saucepan or it may scorch toward the end of the cooking time. I like rice pudding a little less creamy than this, so I've tried the second part in a microwave, which seemed to make it less time consuming resulting in a firmer, yet still creamy pudding. I also tried in addition to vanilla, using just ¼ tsp of fiore de sicilia, something new to me, but even that small amount seemed too much. But, enough of my comments. Here is the recipe for anyone who would still like to try it.

Rice Pudding

4 cups whole milk
½ cup long grain rice
2/3 cup heavy cream
2 egg yolks
1 tsp vanilla
¼ tsp almond extract (optional)
1/8 tsp fiore de sicilia (optional)
¼ tsp salt
1/3 cup raisins
nutmeg

Rinse a heavy saucepan. Add milk and bring to a slight boil. Add rice and cook until tender. In a separate bowl whisk yolks, cream, sugar, salt and extract(s). Slowly mix egg/cream mixture into slightly cooled rice, and bring to a very slow boil and stirring often until thick. Remove from heat, add raisins and pour into 8 x 8 pan or something similar. Grate nutmeg on top.

Though this will set up some, it is still a very creamy rice pudding. If anyone has any questions of course, please feel free to ask. I have another recipe here for White and Wild Rice Salad if anyone is interested...which is very nice.
Jerry, Upstate NY

http://www.nancyskitchen.com 


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