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Creamy Spiced Rice Pudding

Source of Recipe

From "Farm to Fork" by Emeril Lagasse


Recipe Introduction

"The rice you use in this pudding will make all the difference, so for the best results, look for a fragrant heirloom long-grain variety. The rice fields in southwest Louisiana produce some of the best rice around; if you can find Louisiana popcorn rice, by all means, give it a try. The nutty aroma alone is worth the price of admission."

List of Ingredients

◦ 1 cup aromatic long-grain rice, such as Louisiana popcorn rice, Texmati, basmati, or jasmine
◦ 1 cup water
◦ 1 cinnamon stick (3 inches long)
◦ 1/4 teaspoon salt
◦ 2 pinches ground cardamom
◦ 1 pinch ground coriander
◦ 4 cups whole milk
◦ 1/4 cup heavy cream, plus more for serving
◦ 6 tablespoons packed light brown sugar, plus more for serving


Recipe

Combine the rice, water, cinnamon stick, salt, cardamom, and coriander in a medium saucepan, and bring to a boil. Stir, cover the pot, and reduce the heat to low. Cook until the water has been absorbed, about 6 minutes.

Remove the lid and stir in 2 cups of the milk, the heavy cream, and the brown sugar. Bring to a simmer and cook, uncovered, stirring occasionally, until the rice has absorbed most of the milk and is creamy, about 8 minutes.

Add 1 cup of the remaining milk and simmer, stirring frequently, until the rice has once again absorbed the milk and is thick and creamy, about 8 minutes. Add the final 1 cup milk and cook until the rice is completely tender and soft, 8 to 10 minutes, stirring nearly constantly to prevent the rice from sticking to the bottom of the pan. Remove the pan from the heat, cover, and set it aside for 10 to 15 minutes. Serve the rice pudding warm, drizzled with additional heavy cream and sprinkled with brown sugar to taste.

Makes 6 servings