Wednesday, January 28, 2009

Rice Pudding

Awhile back, Jason and I became obsessed with rice pudding after eating at the infamous Rice to Riches restaurant in New York. When we moved to Miami, it became our main goal in dessert life to find or create the perfect rice pudding recipe. We spent months slaving over the stove, debating whether to cook the rice in water first or just milk, use cream, add raisins, what to do, what to do....

Eventually, we came across an old recipe book and found a simple recipe for stovetop rice pudding. We did some tweaking and here's what we came up with. And you lucky devils get the final pick!

2 cups milk
1 cup cream
1/2 c long grain rice (we use Jasmine)
1/4 c sugar
1 tsp vanilla

Heat the milk and cream in a medium saucepan until just boiling. Do not scald. (It helps to use a candy thermometer so you don't go overboard on the heating. Hot milk likes to boil over pretty quickly and make a big ol' mess). Add the rice and reduce heat to low. Cover and cook over low heat for 35-40 minutes, stirring occasionally. Remove from heat and add sugar and vanilla. Let sit for 10 minutes or so to thicken. Spoon into dessert bowls and top with a pinch of nutmeg. Serve warm. OR let cool down and refrigerate overnight. It's super yummy cold too.


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