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ISO: ISO Rice Pudding Recipe. My family recipe has basically raw/coddled eggs in it. Would like to try
- Thread starter barb_b
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I love this rice pudding, it's a T&T for me. Rice Pudding Gonzo
Named for a firefighter lost on 9/11.The accompanying article is nice too.
Minor tweaks: I don;t add the heavy cream at the end. I throw in a cinnamon stick and a vanilla bean while cooking it. Be sure to chill the full amt of time.
Enjoy!
M
http://www.epicurious.com/recipes/food/views/Rice-Pudding-Gonzo-106089
Named for a firefighter lost on 9/11.The accompanying article is nice too.
Minor tweaks: I don;t add the heavy cream at the end. I throw in a cinnamon stick and a vanilla bean while cooking it. Be sure to chill the full amt of time.
Enjoy!
M
http://www.epicurious.com/recipes/food/views/Rice-Pudding-Gonzo-106089
Richard Sax' is my favorite. I found it posted at this link. I use vanilla extract
instead of a bean, but otherwise follow it closely.
http://www.bigoven.com/28155-Baked-Custard-Style-Rice-Pudding-recipe.html
instead of a bean, but otherwise follow it closely.
http://www.bigoven.com/28155-Baked-Custard-Style-Rice-Pudding-recipe.html
Barb, Here is my family traditional recipe Creamy Rice Custard
Creamy Rice Custard
"This old-fashioned dessert is easy to make. I like to process all of the rice for a thick,. rich custard that tastes like it has cooked for hours."
In a large (about 4-quart) heavy saucepan, cook over high heat until it boils
1/2 cup regular or parboiled rice
1-1/2 cups water
1/2 teaspoon salt
Turn heat to low. Let it settle down, and then cover and cook for 30 to 35 minutes, or until the rice is tender and almost all the water is absorbed. Remove from the heat, but leave covered. In a side bowl, beat until smooth
4 large eggs
3/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1-1/2 teaspoons pure vanilla extract
Gradually stir in
2 cups half-and-half
Uncover the pot. Stir some of the hot rice into the beaten egg mixture and then stir the combined mixture into the pot. Cook over medium heat, stirring constantly, just until thickened. Once it starts, it thickens quickly. Remove from heat often and lift the spoon to check. The next step is optional: Pour about half of the custard into a food processor. Process until smooth, or until the rice is a fine texture. Stir the processed custard back into the pot. Process all the custard, if you prefer the smoother texture. Pour into serving dishes. Serve warm or cold. Be sure to refrigerate leftovers.
Makes 6 servings.
Recipe Source: The Wood Spoon Dessert Book
Marilyn M. Moore - Copywright 1990
Creamy Rice Custard
"This old-fashioned dessert is easy to make. I like to process all of the rice for a thick,. rich custard that tastes like it has cooked for hours."
In a large (about 4-quart) heavy saucepan, cook over high heat until it boils
1/2 cup regular or parboiled rice
1-1/2 cups water
1/2 teaspoon salt
Turn heat to low. Let it settle down, and then cover and cook for 30 to 35 minutes, or until the rice is tender and almost all the water is absorbed. Remove from the heat, but leave covered. In a side bowl, beat until smooth
4 large eggs
3/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1-1/2 teaspoons pure vanilla extract
Gradually stir in
2 cups half-and-half
Uncover the pot. Stir some of the hot rice into the beaten egg mixture and then stir the combined mixture into the pot. Cook over medium heat, stirring constantly, just until thickened. Once it starts, it thickens quickly. Remove from heat often and lift the spoon to check. The next step is optional: Pour about half of the custard into a food processor. Process until smooth, or until the rice is a fine texture. Stir the processed custard back into the pot. Process all the custard, if you prefer the smoother texture. Pour into serving dishes. Serve warm or cold. Be sure to refrigerate leftovers.
Makes 6 servings.
Recipe Source: The Wood Spoon Dessert Book
Marilyn M. Moore - Copywright 1990
luisa_calif
Well-known member
Girl, you need to spank yourself!!!