INGREDIENTS

INSTRUCTIONS

From: eliz@ai.mit.edu (Elizabeth Willey)  Date: 24 Aug 93 20:04:17 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 enough  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 milk available here.  To get the same
effect, add a  tablespoon or two of cream to regular whole milk. Do not
make rice  pudding or bread pudding with skim 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 which 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 minutes.  Add sugar and milk and bring to a slow simmer over
low heat, stirring occasionally.  [NOTE: I stir constantly, same as
for risotto or custards, to prevent sticking.  It doesn't mar the end
product at all.] Cook, uncovered, 30 minutes, or until the milk is
absorbed. Cool.  [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 until
they are plump.  Preheat oven to 300 deg F.  Butter a 1 1/2 quart
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 cinnamon.  Bake,
uncovered, until  set at edges but still creamy inside (about 25
minutes, [depending on  your oven, do keep an eye on it]).  Gently heat
(microwave) 1 cup 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 with fresh fruit such as
peaches, juicy ripe  strawberries, apricots.]  REC.FOOD.RECIPES
ARCHIVES  /DESSERTS  From rec.food.cooking archives.  Downloaded from
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