13 January 2010
This photo didn't come out that great, but rice pudding is so creamy and so...uncolorful...that it was tough to get a good picture! What I love about this recipe is that you most likely have all the ingredients in your house - you'll just need to make your husband stop at the store for all that half-and-half! The original recipe uses whole milk, so I subbed a combination of fat free half-and-half and skim milk. The results were perfect - a creamy, delicious dessert with a lot less fat!
I adore rice pudding, love risotto, and cook rice frequently, but for some reason I had never made my own rice pudding before. I'm glad I tried it - this recipe was a nice change from chocolate at a time of year when people want warm, homey comfort food. I brought this to my in-laws house for dinner along with some poached pears I had left over from Christmas.
Ann and I opted to eat it warm, Andrew and his father wanted it cold. Not sure what this weird boy/girl divergence is all about, but to each their own.
adapted from Simply Recipes
4 c. fat free half-and-half
1 c. skim milk
2/3 c. uncooked short-grain white rice
1/2 c. brown sugar
2 tsp. vanilla extract
1/2 tsp. cinnamon
2/3 c. raisins (optional)
Combine rice, half-and-half, milk, and salt in a heavy-bottomed saucepan and bring to a boil over medium high heat. Drop the heat to low and simmer 20-25 minutes, until rice is tender. Keep an eye on the rice, stirring often, or it will stick to the bottom of the pan.
Combine eggs and brown sugar in a medium-sized bowl. Slowly stir in one tablespoon of the rice mixture at a time (totaling about half a cup) to temper the eggs.
Add the egg mixture to the saucepan, reduce heat to low, and stir for about ten minutes. Do not allow the mixture to return to a boil.
Remove from heat and stir in vanilla, cinnamon, and raisins, if using. Serve immediately or chill and serve cold. Serves 4-6.