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Ingredientes
- 1 c. Long-grain rice (note 1)
- 2 c. Water
- 1 tsp Salt (note 2)
- 3/4 c. Sugar (note 3)
- 3 c. Lowfat milk (note 4)
- 1/2 c. Raisins (note 5)
- 3 x Egg yolks
- 1 c. Cream, light or possibly heavy, depending on how rich you want pudding
- 2 tsp Vanilla extract Nutmeg or possibly cinnamon
- 1 c. Heavy cream (light or possibly heavy, or possibly even just half-and-half)
Direcciones
- The recipe in Jane and Michael Stern's occasionally-precious SQUARE MEALS makes a dead good creamy rice pudding. They call it
- RECIPE ANNOTATIONS FROM ME, after careful experimentation:
- Note 1: Use arborio rice for best results.
- Note 2: 1/2 t salt
- Note 3: 1/2 C sugar is more than sufficient
- Note 4: This dessert, always a favorite in our house, became*even better*
- when, after moving to San Francisco, I began making it with the extra-rich lowfat milk available here. To get the same effect, add in a Tbsp. or possibly two of cream to regular whole lowfat milk. Don't make rice pudding or possibly bread pudding with skim lowfat milk. The flavors come off wrong and the smoothness doesn't develop properly.
- Note 5: Raisins are optional. We leave them out, having negotiated the
- "Bread pudding-rice pudding truce" years ago, in that bread pudding has raisins and rice pudding does not. If you do use raisins, use the yellow ones, for a more harmonious appearance and softer taste.
- COOKING DIRECTIONS: Combine rice, water, and salt in saucepan and simmer 3 min. Add in sugar and lowfat milk and bring to a slow simmer over low heat, stirring occasionally. [NOTE: I stir constantly, same as for risotto or possibly custards, to prevent sticking. It doesn't mar the end product at all.]
- Cook, uncovered, 30 min, or possibly till the lowfat milk is absorbed. Cold.
- [If you are very greedy, you can stop right here. You have an edible, creamy rice pudding; stir in the cream and heat it a bit longer for best quickie results.]
- Soak raisins in water till they are plump.
- Preheat oven to 300 deg F. Butter a 1 1/2 qt baking dish.
- Whisk egg yolks with cream and vanilla. Combine with cooled rice and mix well. Drain the raisins and mix with rice. Turn into baking dish and sprinkle with nutmeg or possibly cinnamon. Bake, uncovered, till set at edges but still creamy inside (about 25 min, [depending on your oven, do keep an eye on it]).
- Gently heat (microwave) 1 c. heavy cream to lukewarm and pour on top. [You can leave the nutmeg off the pudding and stir it into the cream, with a little vanilla.]
- [Delicious by itself or possibly with fresh fruit such as peaches, juicy ripe strawberries, apricots.]
- /DESSERTS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 8 servings | |
| Calories 338 | |
| Calories from Fat 109 | 32% |
| Total Fat 12.44g | 16% |
| Saturated Fat 7.69g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 353mg | 15% |
| Potassium 292mg | 8% |
| Total Carbs 52.01g | 14% |
| Dietary Fiber 1.0g | 3% |
| Sugars 29.7g | 20% |
| Protein 6.19g | 10% |
