Classic Rice Pudding

Jan 26th
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This is my first friend recipe! Beth is pretty much the sweetest person in the world and has always supported my recipes, so I’m honored to be able to share this one from her grandmother. Remember when everyone was obsessed with cupcakes? And then pie? Ok, you heard it from me first, pudding is the new pie. And why not? It’s usually gluten free, it’s high protein (from the milk), and its make-ahead. I’ve always liked rice pudding, so you can imagine my excitement when Rich and I were touring San Fransisco for our first anniversary and I found a shop that only sold rice pudding. It was amazing. This version is classic perfection; don’t ask me how just 1/2 c. of white rice becomes 6 portions of pudding, but it does. This is an EASY DESSERT (hear that, Kim?). The only possible pitfall is not giving the rice a stir every now and then while it’s simmering.

I made this thinking Rich would eat it all and my silly children would turn up their noses at “new and different”. Tessa watched me portion out the pudding into the ramekins and I gave her a taste from the spoon. She asked for her own bowl, and then crushed it. After she ate all her dinner that night she announced that “for my treat tonight I would like rice pudding”. “Instead of ice cream?”, I asked. “Instead of ice cream”, she replied. This is a first, people. And with tons of milk and substantially less sugar than ice cream, I happily complied. She was smart to get hers in because Rich ate three bowls when he got home. It’s gone now, just a happy memory. Until tomorrow when I’ll probably make it again.

MomMom Harrold’s Classic Rice Pudding

Serves 6 (smaller portions)

1/2 c. raisins

4 1/2 c. 2% milk

1/2 c. sugar

1/2 tsp. kosher salt

1/2 c. white rice

1 large egg

1 tsp. vanilla extract

1 1/2 tbsp. unsalted butter

1/2 tsp. cinnamon

1/4 tsp. nutmeg, preferably freshly grated

1. Place raisins in a bowl and cover with very hot or boiling water. Let sit.

2. Meanwhile, place milk, sugar and salt in a medium saucepan over medium high heat. Stir occasionally. When mixture is near-boil, add rice.

3. Reduce heat to medium low and let simmer about 30 minutes or until rice is completely tender. Stir every five minutes, scraping the bottom of the pan with the spoon. Mixture should be thickened but still fairly liquid-y. Remove from heat and add butter.

4. In a small bowl, whisk egg and vanilla with fork until combined. Add egg/vanilla mixture in a thin stream while stirring.

5. Add cinnamon, nutmeg, and drained raisins and stir to combine. Divide mixture between small dishes/ramekins or place in serving bowl. Serve immediately or chill. Will keep in fridge for several days.