Rice pudding warms the heart and tummy
There’s something about rice pudding that says cozy.
As far as comfort items go, it’s right up there with your softest blanket, oldest sweater and fuzziest slippers.
But to be truly comforting, it must be the right kind of rice pudding. No fancy rice, no coconut milk, certainly no bananas or chocolate.
I like my rice pudding plain, so I chose one of the simplest recipes I could find. It’s from The Food Network, and while it is basic, it does include citrus zest and golden raisins—twists I thought would be yummy.
Shopping was easy. You should find everything you need at your regular grocery store if you don’t have it in your pantry already.
Prep went smoothly. I cooked the rice the night before and brought it to room temperature while I made breakfast for the kids on a Sunday morning. Cook the rice mixture while you zest the lemon and orange—this will save a bit of time.
I have to admit I omitted the fennel. I’m not opposed to being an adventurous eater, but I can’t see how this particular spice could ever complement rice pudding.
The pudding was everything I hoped for and more—creamy and comforting, with a touch of citrus zing. I especially liked the crunch from the slivered almonds. This recipe is a keeper. Rice Pudding
1/2 cup golden raisins
1 cup boiling water
1/3 cup slivered almonds
3 1/2 cups cooked medium-or long-grain rice, at room temperature
2 1/2 cups milk
2 1/2 cups heavy cream
2/3 cup sugar
Pinch salt
2 teaspoons finely grated orange zest
1 1/4 teaspoon
1/3 pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon finely grated lemon zest
1/4 teaspoon ground fennel seeds
In a bowl, place the raisins and cover with the water. Let sit until plumped, five minutes. Drain. In a skillet over medium heat, toast the almonds until golden and fragrant, three to five minutes. Remove from the heat.
In a large saucepan, combine the rice, milk, cream, sugar and salt. Bring to a simmer, stirring, over medium heat. Reduce the heat slightly to maintain a low simmer and cook uncovered, stirring frequently, until the mixture starts to thicken, about 30 minutes. Continue to cook, stirring occasionally to prevent the rice from sticking, until a spoon is just able to stand up in the pudding, about five minutes. Remove from heat and stir in the raisins, almonds and remaining ingredients.
Log into MyBuffalo to post a comment
MyBuffalo is the new social network from Buffalo.com. Your MyBuffalo account lets you comment on and rate stories at buffalonews.com. You can also head over to mybuffalo.com to share your blog posts, stories, photos, and videos with the community. Join now or learn more.
Reader comments