Friday, November 16, 2007
Rice Pudding with Dulce de Leche.
I rarely eat rice pudding; I think I can count the number of times i've had it on one hand. Still, I think it's the epitome of comfort food: simple, good, and loaded with dairy.
I'm not sure I cooked this pudding long enough. I stopped about 15 minutes early because the rice started to feel very soft. Consequently, it came out very soupy but the flavor was amazing.
I used Chinese cassia cinnamon from Penzey's and Organic Valley whole milk. There is a huge difference in taste between a good organic milk and the grocery store brand. I recommend you go for the good milk if you're making a dessert where milk is the star ingredient.
I microwaved some dulce de leche in the ramekins to soften it, then dumped the cold pudding on top. It was a great combination- the silky texture of the caramel really stands out against the creamy pudding.
It was a good dessert to have on the first real day of snow.
Rich Risotto Rice Pudding
adapted from Jill O'Connor's Sticky, Chewy, Messy, Gooey.
1/2 cup arborio rice
8 cups whole milk
1/2 cup sugar
1/4 tsp ground cinnamon
1/4 tsp salt
1 vanilla bean, split length-wise
2 large egg yolks
1/2 cup heavy cream
2 tsp pure vanilla extract
freshly grated nutmeg (optional.)
Combine the rice, milk, sugar, vanilla bean, cinnamon, and salt in a large, heavy bottomed saucepan over medium-high heat and stir to combine. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring every 5 minutes as the mixture starts to thicken, for about 30 minutes. Continue cooking until the rice is tender but not too mushy, about 15 minutes more. The milk will be thick and the rice tender, but the mixture will still be a little soupy, which is what you want. (As the pudding cools, it thickens, and if it is too thick while still hot, it will firm up into a thick, stodgy lump without the creaminess of a great rice pudding.)
In a bowl, whisk the yolks and cream together and stir into the rice pudding. Continue cooking the pudding for 2-3 minutes, until the eggs are cooked through and the pudding is creamy and glossy, but still fairly soupy. Remove from the heat and stir in the vanilla. Grate a little nutmeg into the pudding, if desired. Remove the vanilla bean. Pour the pudding into a serving bowl and press plastic wrap over the top to prevent a skin from forming. Refrigerate until cold, at least 2-3 hours. Serve cold.
at 1:38 PM