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Rice Pudding: Rustic Rice Pudding

Source of Recipe

Emeril Lagasse


List of Ingredients

1 quart milk
1/2 cup + 2 tbl. uncooked long grain rice
1 pinch salt
1/2 cup + 1 tbl. sugar
2 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/4 cup raisins
1/2 cup heavy cream
2 tablespoons dark rum


Recipe

In a saucepan, over medium heat, combine the milk, rice, and salt. Simmer for 30 minutes, or until the rice is tender. In a mixing bowl, combine 1/2 cup of the sugar, the egg yolks, vanilla, cinnamon, and nutmeg. When the rice is done, stir the raisins and the sugar and egg mixture into the rice pot. Cook over medium heat stirring constantly, for about 4 minutes, or until the mixture thickens. Remove from the heat and let cool. Mix together the cream, the remaining 1 tablespoon sugar, and the rum, in a mixing bowl. Using a hand-held mixer, beat until soft peaks form. Fold in the cooled rice mixture. Spoon the mixture into six 4-ounce custard cups and refrigerate for 1 hour. Serve chilled. Yield: 6 servings