Eli Manning's Rice Pudding
Source of Recipe
Internet
List of Ingredients
1 cup water
1/2 cup short-grain rice
5 cups milk, 2%
1/2 cup white sugar
1 teaspoon cornstarch
1/2 cup raisins
1/4 teaspoon freshly ground nutmeg, or to taste
1 egg yolk
1 1/2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
Recipe
1. Place water and rice in a large, heavy pot with a tight-fitting lid.
2. Bring to a boil, reduce heat slightly, then allow to boil until almost all the water is gone (approximately 10 minutes).
3. Stir in 4-1/2 cups of the milk and reduce heat to med-low.
4. Yes, it looks like a lot of liquid.
5. Don't worry.
6. (Note: don't use skim milk; it's not rich enough to make a nice pudding.) Into the remaining 1/2 cup of milk, whisk in the sugar and cornstarch.
7. Whisk this mixture into the rice, then add the raisins (substitute currents if you prefer).
8. Stir.
9. Grate nutmeg over the top of the mixture, lightly dusting the entire top.
10. Raise the heat to med-high and, stirring almost constantly, bring to a slow boil.
11. Reduce heat to low and put lid on pot.
12. Simmer (very gently) for anywhere from one hour to 1-1/2 hours-- until the pudding has thickened.
13. Stir pot occasionally, making sure the pudding does not stick to the bottom of your pot.
14. When pudding is thick, spoon some out into a custard cup which contains the egg yolk.
15. Do this about a teaspoon at a time, to slowly warm the yolk.
16. Any faster, or in any greater quantity, will cause the yolk to curdle.
17. When yolk is beaten and warmed, stir into pudding.
18. Cook for two more minutes; remove from heat.
19. Stir in vanilla (pure extract only please, not artificial), then pour pudding into an attractive serving dish.
20. Sprinkle cinnamon on top and let cool to room temperature.
21. Do not add cinnamon while cooking or the pudding will have an unpleasant gray/brown color.
22. Refrigerate if not serving right away.
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