Rice Pudding 3 cups (750 ml) of whole milk ½ cup (66 grams) of uncooked short grain risotto style rice, such as Arborio or Calrose Pinch of salt 2 large egg yolks 3 tablespoons (40 grams) of sugar 1 teaspoon of vanilla extract ¼ teaspoon of cinnamon 1 blanched almond freshly grated nutmeg, to taste In a medium-sized saucepan with a heavy bottom, bring the milk, rice and salt to a gentle boil. Cover and continue to simmer over a low heat for 30 to 40 minutes - stirring frequently to prevent the rice catching and burning on the bottom of the pan, until the rice is very tender. In a small bowl whisk together the egg yolks, sugar and vanilla. Take a little of the hot rice mixture, a spoonful at a time and thoroughly stir it through the egg mixture. Gradually adding the hot rice to the raw egg very slowly in this way helps warm the eggs into a lusciously smooth custard, rather than shocking them into a scramble. Once the egg mixture has come up to a similar temperature to the hot rice, add it back into the remaining rice in the saucepan. Continue to stir over a very low heat for 5 or so minutes until it has thickened and is smooth and glossy. Stir through a little cinnamon and the almond, cover and set aside. Serve the warm rice pudding in 4 small bowls sprinkled with a little grated nutmeg. Serves 4
Posted on: Fri, 23 Aug 2013 20:10:35 +0000
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