Rice Pudding

 

Rice Pudding is a comfort food that was prepared for me when I was feelin' under the weather as a child; pleasantly sweet, soothing, easy to digest, and smelled as Heavenly as it tasted. This pudding has a starchy essence that fills you up on summer afternoons or winter nights, with a hint of bourbon added for grins and giggles. I double this recipe so there’s plenty for everyone. The rice increases to 2-1/2 cups and everything else precisely doubles.

 
 
Rice Pudding
 
 

Elements

3/4 CUP SHORT-GRAIN RICE (ARBORIO)

4 CUPS WHOLE MILK

1/2 CUP CANE SUGAR

1 TEASPOON VANILLA EXTRACT

1 TEASPOON GROUND CINNAMON

1/4 TEASPOON SEA SALT

1/2 CUP HEAVY CREAM

1/2 TEASPOON GROUND NUTMEG, OPTIONAL

RAISINS OR CHOPPED NUTS, OPTIONAL


Directions

  1. In a medium saucepan, combine rice and 1-1/2 cups water. Bring to a boil over medium heat, then reduce heat to low; cover and simmer for 10 minutes, or until the water is absorbed.

  2. Add milk, cane sugar, sea salt, and cinnamon to the pan. Cook over low heat, stirring frequently, until the rice is tender and the mixture has thickened, about 25 to 30 minutes; stir constantly during the last 5 minutes to prevent scorching.

  3. Remove from the heat and stir in vanilla extract and heavy cream, if using. Let stand for 5 to 10 minutes to thicken slightly.

  4. Garnish with nutmeg, and add raisins or nuts, if desired. Serve warm or chilled.

For added flavor and an enhanced appearance, layer the pudding and sauce in glass ramekins and add a cinnamon stick.

 
 

x, Melissa

 
PuddingMelissa ChildressRice, Eggs, Bourbon