Email to Cat      

Creamy, Dreamy Rice Pudding

Source of Recipe

From "Sinfully Delicious Desserts" by Alice Medrich


Recipe Introduction

"Don't think of your mother's rice pudding, even if hers was divine. This one is light and creamy and elegant, and not too sweet. I've added nuances of flavor and fragrance from some favorite ingredients: basmati rice, cinnamon, cardamom, and saffron. Serve with sugared or very sweet ripe berries."

List of Ingredients

◦ 4 cups whole milk
◦ � cup basmati, jasmine, or other long-grain rice (not converted or instant rice)
◦ � teaspoon ground cinnamon
◦ � teaspoon ground cardamom
◦ � teaspoon crumbled saffron threads
◦ � cup sugar
◦ 1 cup heavy cream
◦ A cinnamon stick or pinches of ground cinnamon for garnish (optional)


Recipe

Rinse a medium saucepan with cold water and add the milk, rice, cinnamon, cardamom, and saffron and bring to a simmer. Simmer, uncovered, stirring often, for 30 minutes, or until the rice is very tender.

Stir in the sugar, let cool, and refrigerate until chilled.
Whip the cream just until it holds very soft peaks. Fold into the cold pudding just until combined. Chill before serving.

Grate a little cinnamon stick over each serving or sprinkle with pinches of ground cinnamon before serving, if desired. The pudding keeps in the refrigerator for 2 to 3 days.

Serves 8 to 12





� Tip:
For the perfect texture, beat the cream less than you might think you should.

❧ Variation: Creamy, Dreamy Vanilla Rice Pudding
Substitute a whole vanilla bean for the cinnamon, cardamom, and saffron. Remove the bean just before whipping the cream. Taste the rice, then either slice the bean lengthwise and scrape the seeds into the pudding for extra flavor, or rinse and dry the bean for another use. Proceed as directed.