It got eaten so fast, only the glasses remained! My newly created recipe for rice pudding is so easy and so delicious, it was over before I could get the camera out. I wanted to make a comfort dessert to have on these cold nights in Sonoma. I also did not want gallons of dessert to eat for a week. This proportion makes enough for 3 generous or 4, half-cup servings. Make it fancy by using some beautiful glasses. DO NOT use pearl rice. It’s not wide enough to give off enough starch to thicken your pudding. It will work, just not as well as plain white, long grain rice. DO NOT rinse your rice.
2014 Winter Rice Pudding : 1 1/3 cups milk, 2/3 cup cream, 1/4 – 1/3 cup white rice, 1/4 – 1/3 cup water, 1/8th tsp. sea salt, 1/3 cup sugar, 1 egg, 1/2 tsp. vanilla, 1/4 tsp. cinnamon, 1/8 tsp. cardamom, a few shreds of lemon peel, 1/8 cup yellow raisins or currants, 2 Tbsp. sweet butter.
Scald the milk and cream (mixed together). Cook the rice in the water in a small sauce pot until it is absorbed. Add the scalded milk and cream, sugar and cook for 20 minutes, until the rice is done. Beat the egg in a small bowl. Mix some of the hot liquid into the egg, and then add it back to the rice mixture. Add the raisins. Cook a few more minutes until thickened. (This will not be a very thick pudding.) Add your spices, vanilla, and butter. Mix well and pour into your nice glasses. The pudding will thicken further as it cools. Cool in the refrigerator.
Want to get fancier? Add an Italian maraschino cherry on top or a dollop of whipped cream, or both, before serving. Done! Merry Christmas from Tessie and me.