Recipe: Rice Pudding

We spent Christmas in Binghamton with Mister’s family, and it was a heavenly few days of stretchy pants and food.

On a Christmas fueled sugar high, Mister and I stocked up on greens and fruit to help regain some sense of nutrition.

110We started with a great breakfast, eggs over sauteed greens and mushrooms with fruit and peanut butter on the side.

Then we decided to make rice pudding, and the nutrition was postponed for another time.

127.JPG Just looking at this picture is making me regret not packing some up for myself. [Sidenote: Mister and I are still living long distance, so he’s got the rice pudding leftovers]

I followed the Pioneer Woman’s recipe, with a few tweaks as usual.

It was my first time making rice pudding, and definitely won’t be my last.  You can certainly reference the linked recipe for specifics, but here is the main gist of what went down:

Cook rice with half milk, half water. The recipe calls for more liquid than you would usually use for making rice, I believe.  Specifically, use medium grain rice.  I picked some Goya brand up for around $3 for a big bag.  Pioneer Woman also called for cream at this point, but since we both stay away from most dairy, buying this whole milk was the most I was willing to commit to; I knew anything else would just get chucked in a few days, which felt wasteful.

115

After simmering, covered for about 20 mins, you have some mushy looking milk-rice. I was actually getting a little worried here, because I’m notoriously terrible at cooking regular rice, and this wasn’t looking pretty.

But then came these ingredients:

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Vanilla, Cinnamon, and sweetened condensed milk.

123 Now that looks  more like rice pudding! I returned the pot to stove for about 5 minutes.  Then came the weird part.

122

You crack one egg into the hot pot of rice pudding, and mix vigorously to cook it in the retained heat.  I’m not even sure why.

But seriously, this was really really good.  We omitted the raisins for Mister, and I didn’t bother with any topping; I ate mine warm, he ate his cold.  It was super creamy, rich and decadent while still feeling very much homemade and comforting.  I can’t wait to make this again.

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